Pork ribs

Pork ribs are a popular cut of meat that comes from the side of the pig, where the ribs are attached. This ingredient is prized in cooking for its juicy flavor and tender texture when cooked properly, especially in grilled, baked, or smoked preparations.

The origin of pork ribs is closely linked to the culinary tradition of many regions that practice artisanal butchery and barbecue, being essential in typical dishes from Latin America, the United States, and Spain.

Regarding its properties, pork ribs are an important source of high-quality protein, B-complex vitamins (such as B1, B3, and B12), and minerals like zinc and iron. However, they also contain a considerable percentage of fat, so it is advisable to balance their consumption within a varied diet.

In the Hispanic American world, this ingredient has several synonyms depending on the region: costillar de cerdo, costillas de cerdo, costillar, costillares, or simply costillas. In some countries, it is also known as asado de tira (especially in Argentina and Uruguay) when it is cut into strips for grilling.