Pork, fresh, loin, country-style ribs, separable lean and fat, cooked, braised
Whole food · Pork Products
Country-style pork ribs are a flavorful, meaty cut from the shoulder end of the loin, offering a rich, beefy texture that's more steak-like than traditional ribs. When braised, the connective tissue melts into the meat, creating a succulent, tender bite with a savory, deep pork flavor. Nutritionally, they are a powerhouse of protein with zero carbs, making them a substantial, satiating centerpiece for a meal.
Calorie split: 40% protein · 0% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People adore country-style ribs for their incredible versatility and forgiving nature in the kitchen. They absorb marinades and braising liquids beautifully, resulting in a deeply flavorful, fall-apart tender dish that feels both hearty and comforting.
⚠️ Watch-outs & how to enjoy it better
The primary downside is the significant fat content, which can make them a high-calorie choice if not portion-controlled. For those monitoring saturated fat intake, it's wise to trim excess visible fat before cooking and pair the ribs with a large portion of non-starchy vegetables to balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential B vitamins, especially thiamine (B1) and niacin (B3).
- Rich in minerals like zinc and selenium for immune function.
- Zero carbohydrates, suitable for ketogenic and low-carb diets.
- The braising method can make nutrients more bioavailable.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite their name, country-style ribs aren't actually cut from the rib section of the pig; they come from the blade end of the loin near the shoulder, which is why they have more marbling and a meatier, less bone-in appearance.
Full nutrition (USDA data · scales with serving)
| Water | 53.9 g |
| Energy | 273 kcal |
| Energy | 1141 kj |
| Protein | 26.5 g |
| Total lipid (fat) | 17.7 g |
| Ash | 0.89 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 34.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 202 mg |
| Potassium, K | 288 mg |
| Sodium, Na | 58.0 mg |
| Zinc, Zn | 4.2 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 46.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.46 mg |
| Riboflavin | 0.28 mg |
| Niacin | 5.5 mg |
| Pantothenic acid | 1.4 mg |
| Vitamin B-6 | 0.47 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 108 mg |
| Betaine | 3.6 mg |
| Vitamin B-12 | 0.96 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 6.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.12 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.01 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.01 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 50.0 iu |
| Vitamin D (D2 + D3) | 1.3 ug |
| Vitamin D3 (cholecalciferol) | 1.3 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 | 6.3 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 | 0.22 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 3.9 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 2.1 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 7.7 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.42 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 7.1 g |
| MUFA 18:1 c | 7.0 g |
| MUFA 20:1 | 0.12 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.1 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:2 n-6 c,c | 1.8 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.08 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 | 0.07 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) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.15 g |
| Fatty acids, total trans-monoenoic | 0.10 g |
| TFA 18:1 t | 0.10 g |
| TFA 18:2 t,t | 0.05 g |
| Fatty acids, total trans-polyenoic | 0.05 g |
| Cholesterol | 103 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.28 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.3 g |
| Lysine | 2.5 g |
| Methionine | 0.73 g |
| Cystine | 0.31 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.0 g |
| Valine | 1.4 g |
| Arginine | 1.8 g |
| Histidine | 1.1 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.2 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.07 g |
FAQ
What's the difference between country-style ribs and spare ribs?
Country-style ribs are cut from the pork shoulder/blade area, are meatier with more fat and connective tissue, and often contain no rib bone. Spare ribs come from the belly/chest area, have a distinct bone structure, and a different meat-to-fat ratio.
Are these ribs tough if not cooked properly?
Yes, because they come from a well-exercised part of the animal. They require moist-heat cooking methods like braising, stewing, or slow-roasting to break down the collagen into gelatin, which makes them tender and juicy.
Can I grill country-style ribs?
It's challenging due to their thickness and fat content. If grilling, it's best to par-cook them first (via braising or sous-vide) and then finish on the grill for char and smoke flavor, to avoid charring outside while remaining tough inside.
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 2.73 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: 0.20 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.