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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, they are a lean and nutrient-dense protein source. They provide essential B vitamins for energy metabolism and minerals like zinc and selenium for immune support, with relatively low fat compared to other pork cuts.
A 100g serving contains approximately 20.76g of high-quality complete protein. This makes them an excellent choice for muscle repair, growth, and maintaining overall body function.
Yes, because they are high in protein and relatively low in calories (140 per 100g), they can help promote satiety. Choosing the loin cut over fattier shoulder cuts makes them a better option for calorie-controlled diets.
Absolutely. With 0g of carbohydrates and a healthy balance of protein and fat, they are ideal for ketogenic and low-carb diets. Just be mindful of sugary BBQ sauces or glazes used during preparation.
Raw pork loin country-style ribs are naturally gluten-free. However, always check the labels on pre-marinated versions or store-bought spice rubs, as these may contain wheat-based thickeners or additives.
Since they are cut from the lean loin, they can be grilled, pan-seared, or baked. To keep them tender, cook them to an internal temperature of 145°F (63°C) followed by a three-minute rest; overcooking can make this lean cut dry.
Unlike baby back or spare ribs, country-style ribs are not actually ribs; they are thick strips of meat cut from the loin or shoulder. Loin-cut versions are much leaner and meatier, often containing little to no bone.
raw pork loin country-style ribs is a versatile ingredient found in cuisines around the world. With 140 calories per 100g and 20.76 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 0 recipes featuring raw pork loin country-style ribs with step-by-step instructions.
Browse recipes →They have a mild, savory pork flavor similar to a pork chop but with a slightly richer texture. Because they are lean, they readily absorb the flavors of marinades, dry rubs, and smoky wood chips.
Raw pork should be stored in the coldest part of the refrigerator and used within 3 to 5 days of purchase. For longer storage, wrap them tightly in freezer-safe packaging and freeze for up to 4-6 months.
Fresh pork should be pinkish-red with white fat and have no distinct odor. If the meat appears grey or greenish, feels slimy or tacky to the touch, or has a sour, ammonia-like smell, it has spoiled and should be discarded.