Pork ribs

Pork ribs are one of the most popular and versatile cuts in the kitchen, coming from the side of the pig, just below the back. These ribs contain bone with a variable amount of meat between them, which makes them especially juicy and flavorful when cooked properly.

Their origin is worldwide, as the pig is an animal widely raised in diverse culinary cultures, from America to Europe and Asia. In particular, pork ribs are fundamental in traditional barbecue dishes in the United States, and in Chinese and Spanish cuisine, among others.

Regarding their properties, pork ribs are an excellent source of protein, iron, zinc, and B-complex vitamins, essential for the proper functioning of the body. Due to their fat content, they provide flavor and juiciness, although it is advisable to cook them in moderation to maintain a balanced diet.

In different Latin American countries, pork ribs can be found under various names that include: costillitas, churrascos de cerdo, tiritas de cerdo or simply costillas. These variations depend on the specific size and cut, but in general, they refer to the same type of meat, ideal for grilling, stews, or baking.