Pork, fresh, loin, country-style ribs, separable lean only, raw
Whole food · Pork Products
Country-style ribs are cut from the pork loin near the shoulder, offering a rich, meaty flavor with a texture that's more tender and marbled than standard ribs. Raw, they are a deep pink with visible fat striations, promising a juicy, succulent bite when cooked properly. Nutritionally, they are a powerhouse of protein with virtually no carbohydrates, making them a staple for high-protein, low-carb diets.
Calorie split: 62% protein · 0% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People love country-style ribs for their incredible versatility and forgiving nature in the kitchen; they can be braised, grilled, or slow-cooked to fall-off-the-bone perfection. Their rich, porky flavor and tender texture make them a comfort food favorite, often associated with hearty, home-cooked meals and barbecue culture.
⚠️ Watch-outs & how to enjoy it better
The primary downside is the relatively high fat content, which can be a concern for those monitoring saturated fat intake or following a strict low-fat diet. To counteract this, trim visible excess fat before cooking, choose leaner cooking methods like grilling or broiling, and pair with fiber-rich vegetables to balance the meal.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Zero carbohydrates, suitable for ketogenic and low-carb diets
- Rich in B vitamins like thiamine and niacin for energy metabolism
- Provides essential minerals such as zinc and selenium
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite their name, country-style ribs are not actually ribs at all; they are cut from the blade end of the loin near the shoulder, which is why they have a more steak-like appearance and higher fat content than traditional spare ribs or baby back ribs.
Full nutrition (USDA data · scales with serving)
| Water | 72.8 g |
| Energy | 140 kcal |
| Energy | 584 kj |
| Protein | 20.8 g |
| Total lipid (fat) | 5.6 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 0.90 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 204 mg |
| Potassium, K | 338 mg |
| Sodium, Na | 67.0 mg |
| Zinc, Zn | 3.0 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 34.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.39 mg |
| Riboflavin | 0.27 mg |
| Niacin | 3.1 mg |
| Pantothenic acid | 1.7 mg |
| Vitamin B-6 | 0.58 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 87.3 mg |
| Betaine | 4.5 mg |
| Vitamin B-12 | 1.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.25 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 22.0 iu |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin D3 (cholecalciferol) | 0.50 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 | 2.0 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 | 0.00 g |
| SFA 14:0 | 0.07 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 1.2 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.66 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.5 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.14 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 2.3 g |
| MUFA 18:1 c | 2.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.65 g |
| PUFA 18:2 | 0.56 g |
| PUFA 18:2 n-6 c,c | 0.54 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 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 | 0.02 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.04 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 |
| TFA 18:1 t | 0.03 g |
| TFA 18:2 t,t | 0.02 g |
| Cholesterol | 74.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.93 g |
| Isoleucine | 1.0 g |
| Leucine | 1.8 g |
| Lysine | 1.9 g |
| Methionine | 0.57 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.87 g |
| Tyrosine | 0.79 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.90 g |
| Alanine | 1.2 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.3 g |
| Glycine | 0.94 g |
| Proline | 0.84 g |
| Serine | 0.90 g |
| Hydroxyproline | 0.05 g |
FAQ
Are country-style ribs the same as spare ribs?
No, country-style ribs are cut from the pork loin near the shoulder and are meatier with more fat, while spare ribs come from the rib cage and are bone-in with less meat.
How should I cook country-style ribs for the best texture?
For tender, juicy ribs, slow-cooking methods like braising, stewing, or using a slow cooker are ideal, as they break down the connective tissue. Grilling or pan-searing works well for a crispier exterior if you prefer.
Is this cut suitable for a low-carb diet?
Yes, with zero carbohydrates and high protein, country-style ribs are excellent for low-carb, keto, and paleo diets, though be mindful of the fat content if you're watching calorie intake.
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 1.40 kcal/g · 59% 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.