Pork, fresh, loin, country-style ribs, separable lean and fat, boneless, cooked, roasted
Whole food · Pork Products
Boneless country-style ribs are cut from the pork loin's shoulder end, offering a rich, marbled texture that becomes tender and succulent when roasted. This cut delivers a robust, meaty flavor with a satisfying chew, balancing lean protein and flavorful fat. With 270 kcal and 26.4g of protein per 100g, it's a substantial, nutrient-dense choice for a hearty meal.
Calorie split: 39% protein · 0% carbs · 61% fat
↓ Full nutrition💚 Why it's loved
People love it for its forgiving, juicy texture that absorbs marinades and rubs beautifully, making it a favorite for grilling and slow-roasting. Its versatility shines in both casual backyard barbecues and comforting home-cooked dinners, deeply rooted in American barbecue culture.
⚠️ Watch-outs & how to enjoy it better
The higher fat content (18.31g per 100g) can be a concern for those monitoring saturated fat intake, and it's often prepared with high-sodium sauces or rubs. To counteract, choose low-sodium seasonings, trim excess fat before cooking, and pair with fiber-rich vegetables or a vinegar-based slaw to balance the meal.
Key benefits
- High in complete protein for muscle maintenance
- Provides B vitamins, especially thiamine and B12
- Good source of minerals like zinc and selenium
- Zero carbohydrates, suitable for low-carb diets
- Rich in iron and phosphorus
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Country-style ribs aren't actually ribs at all—they're cut from the pork shoulder near the loin, making them more like a meaty chop than a traditional rib bone.
Full nutrition (USDA data · scales with serving)
| Water | 54.6 g |
| Energy | 270 kcal |
| Energy | 1131 kj |
| Protein | 26.4 g |
| Total lipid (fat) | 18.3 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 0.91 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 271 mg |
| Potassium, K | 441 mg |
| Sodium, Na | 70.0 mg |
| Zinc, Zn | 2.4 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 43.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.60 mg |
| Riboflavin | 0.28 mg |
| Niacin | 7.5 mg |
| Pantothenic acid | 1.5 mg |
| Vitamin B-6 | 0.48 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 91.8 mg |
| Betaine | 3.6 mg |
| Vitamin B-12 | 0.86 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 14.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.23 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 35.0 iu |
| Vitamin D (D2 + D3) | 0.90 ug |
| Vitamin D3 (cholecalciferol) | 0.90 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.6 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 | 0.24 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 4.1 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 2.1 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 7.9 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.41 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 7.4 g |
| MUFA 18:1 c | 3.4 g |
| MUFA 20:1 | 0.13 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 2.9 g |
| PUFA 18:2 | 2.6 g |
| PUFA 18:2 n-6 c,c | 1.3 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.05 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.05 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:4 | 0.10 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 | 0.06 g |
| Fatty acids, total trans-monoenoic | 0.05 g |
| TFA 18:1 t | 0.05 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 96.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.31 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.2 g |
| Lysine | 2.3 g |
| Methionine | 0.72 g |
| Cystine | 0.30 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.0 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 1.1 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.09 g |
FAQ
What's the difference between country-style ribs and spare ribs?
Country-style ribs are cut from the pork shoulder/loin area and are meatier with more fat, while spare ribs come from the rib cage and have more bone and less meat.
How should I cook boneless country-style ribs for best results?
For tender results, roast at 325°F (163°C) for 1.5-2 hours, or braise in liquid. They also grill well over medium heat with a dry rub.
Is this cut suitable for a low-carb or keto diet?
Yes, with 0g carbs per 100g, it's ideal for low-carb and keto diets, especially when paired with non-starchy vegetables.
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 2.70 kcal/g · 39% 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: 0.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.