Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
Beef back ribs, lean and raw, are the meaty, bone-in cuts from the rib section, prized for their rich, beefy flavor and tender texture when cooked low and slow. With virtually no fat or carbohydrates, they are a pure protein powerhouse, offering a clean, savory base for a variety of dishes. Their natural marbling and bone structure make them ideal for slow cooking, grilling, or smoking to develop deep, complex flavors.
Calorie split: 36% protein · 0% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People love beef back ribs for their deep, savory flavor and the satisfying, tender texture that comes from slow cooking, which allows the meat to become fall-off-the-bone tender. They are a staple in barbecue culture and are cherished for their ability to absorb marinades, rubs, and smoky flavors, making them a centerpiece for gatherings and celebrations.
⚠️ Watch-outs & how to enjoy it better
The primary downside is their high fat content when not trimmed, which can contribute to calorie density and may not suit low-fat diets. For those watching sodium intake, be cautious with pre-seasoned or cured versions, and consider using fresh herbs and spices instead. To counteract, pair with fiber-rich vegetables like roasted broccoli or a fresh salad to balance the meal, and practice portion control by sticking to a 118g serving size.
Key benefits
- High-quality protein source with 19.71g per 100g
- Extremely low in carbohydrates and sugar
- Rich in essential minerals like iron and zinc
- Bone-in cut provides natural collagen and gelatin when cooked
- Versatile for various cooking methods like grilling, smoking, or braising
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Beef back ribs are actually cut from the same rib section as prime rib roast, but they are the bones left over after the ribeye is removed, making them a more affordable yet flavorful option.
Full nutrition (USDA data · scales with serving)
| Water | 63.5 g |
| Energy | 221 kcal |
| Energy | 925 kj |
| Protein | 19.7 g |
| Total lipid (fat) | 15.7 g |
| Ash | 0.84 g |
| Carbohydrate, by difference | 0.20 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 138 mg |
| Potassium, K | 264 mg |
| Sodium, Na | 59.0 mg |
| Zinc, Zn | 4.8 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 19.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.23 mg |
| Niacin | 4.9 mg |
| Vitamin B-6 | 0.47 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Vitamin B-12 | 1.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 9.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.38 g |
| SFA 15:0 | 0.08 g |
| SFA 16:0 | 3.2 g |
| SFA 17:0 | 0.19 g |
| SFA 18:0 | 2.1 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 6.8 g |
| MUFA 14:1 | 0.09 g |
| MUFA 15:1 | 0.05 g |
| MUFA 16:1 | 0.43 g |
| MUFA 16:1 c | 0.41 g |
| MUFA 17:1 | 0.13 g |
| MUFA 18:1 | 6.0 g |
| MUFA 18:1 c | 5.2 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.62 g |
| PUFA 18:2 | 0.51 g |
| PUFA 18:2 n-6 c,c | 0.44 g |
| PUFA 18:2 CLAs | 0.07 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-6 | 0.02 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.86 g |
| Fatty acids, total trans-monoenoic | 0.85 g |
| TFA 16:1 t | 0.03 g |
| TFA 18:1 t | 0.82 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 67.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 2.0 g |
| Lysine | 2.3 g |
| Methionine | 0.62 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.93 g |
| Tyrosine | 0.88 g |
| Valine | 1.1 g |
| Arginine | 1.6 g |
| Histidine | 0.89 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.8 g |
| Glycine | 1.0 g |
| Proline | 1.00 g |
| Serine | 0.96 g |
| Hydroxyproline | 0.10 g |
FAQ
What is the difference between beef back ribs and beef short ribs?
Beef back ribs come from the rib section and are longer and leaner, while short ribs are from the chuck or plate and are meatier and fattier, often used for braising.
How should I cook beef back ribs for the best texture?
For tender, fall-off-the-bone ribs, slow cook them using methods like smoking, braising, or roasting at low temperatures for several hours, which breaks down connective tissue.
Are beef back ribs a good source of protein?
Yes, they are an excellent source of protein with 19.71g per 100g, making them ideal for muscle building and repair.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.21 kcal/g · 36% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.