Generality
Ribs (also called pins, ribs or ribs) are foods of animal origin. They contain: muscle (intercostals), adipose tissue, bone, cartilage and connective tissues.
From an economic point of view, the ribs are considered a low-quality cut and, in the tradition of sausages, they very often represent an ingredient in cured meats.
The cuts of the ribs are obtained from the entire rib cage of the animal. These are the bone extensions that start from the first and arrive at the last thoracic vertebra on both sides.
The most common ribs are pork (Sus scrofa domesticus), but they can also be obtained from beef, wild boar, mutton, buffalo, etc.
Subdivision of the ribs
The cut of the ribs borders
- Above (on the back) with the cut of the loin
- Inferiorly and posteriorly (towards the tail) with the belly and diaphragm
- Anteriorly (towards the head) with the throat and neck.
Not all butchers separate the whole side from the other cuts. A typically Tuscan preparation is the carré, that is the combination of: loin, vertebral bones and ribs (sometimes also the fillet). By portioning the steaks of this cut (one each vertebra), the so-called "chops with the handle" (where the handle means the rib) are obtained.
Furthermore, even the rib itself is not all the same and can be divided into 2 or 3 different parts:
- High: close to the vertebrae. It is curved, leaner and more fleshy. In English, pork is called baby ribs
- Medium: this is the straightest section of the coast. Less large and pulpy than the previous one, it is still widely used. Pork is called spare ribs in English
- Low and inferior: it is not completely joined to the sternum; it is not very valuable and not too widespread. Less rich in meat, it has a greater amount of cartilage and connective tissues. Sometimes, it is considered an integral part of the previous one.
Each of these types of ribs lends itself to a slightly different cooking technique (see below).
Nutritional Characteristics
Ribs are foods of animal origin; they belong to the fundamental group I of foods and their function in the diet is to provide proteins, certain vitamins and some mineral salts.
All ribs have a high energy intake, due to the high percentage of lipids. On the other hand, the amount of fat varies significantly based on:
- Type of animal
- Type of farming (home or industrial)
- Cut
- Degreasing level.
The ribs also have a rather significant fraction of cholesterol, but which falls within the average of fatty meats obtained from the same animal.
Obviously, fibers, phytic acid (or other anti-nutritional factors) and carbohydrates are absent. The only source of sugar in the ribs would be glycogen, which on the other hand degrades after the death of the beast.
Compared to other meats, ribs DO NOT bring very different amounts of minerals and vitamins. In relation to the specific requirement, the mineral levels of iron, potassium and phosphorus are more important. As for vitamins, the water-soluble B1 (thiamine) and PP or B3 (niacin) stand out.
Ribs do not lend themselves to all diets and customary diets. They have an extremely high calorie density and are mainly supplied by fats. In percentage terms, ribs have an energy value equal to 250-350% of very lean cuts or lean fish (e.g. chicken breast and cod). For the above reasons, they should be excluded from the diet of the overweight person and, more generally, they should represent an alternative dish to be consumed once and for all.
The distribution of fatty acids varies according to the animal (species, diet, etc.); in the case of farmed pigs (light pigs), the unsaturated ones are the dominant part (especially monounsaturated). We remind you that saturated fats are those commonly called "Bad", while the unsaturated ones have a "beneficial" or "neutral" impact on the organism (depending on the type of fatty acid).
The belief that pork contains more "bad" fats than other farm animals is totally unfounded.
However, ribs cannot be used in nutrition for metabolic diseases (hypercholesterolemia, hypertension, hypertriglyceridemia, type 2 diabetes mellitus, etc.). These disorders are directly related to excess weight and, as anticipated, the ribs are not suitable for the diet for overweight.
The choice of the cooking system for the ribs significantly changes the nutritional content of the food. The grilled treatment allows a very high fat loss and reduces the total calories. After cooking, the weight of the meat (however also composed of the " water) is reduced by up to 30% (excluding bone). On the other hand, as we shall see later, this alternative also shows negative aspects.
The ribs do not contain gluten and lactose, which is why they are allowed in the diet for the relative intolerant. On the other hand, since they are animal meat, they are excluded from the vegetarian and vegan philosophy.
Ribs can be cooked in various ways. The most popular method all over the world is roasted, that is: grilled, on the gas or electric grill, and in the oven. This cooking system favors the production of toxic and carcinogenic molecules for the stomach and intestines. The poisonous products are chemically defined as residues of the carbonization of proteins and fats, that is: polycyclic aromatic hydrocarbons, formaldehyde, acrolein, etc.
This health aspect also contributes to the recommendation to eat ribs on a sporadic basis.
Culinary Uses
The ribs of any animal can be cooked in various ways:
- Roast on the grill
- Roast in the oven
- Smoked roast
- Stewed, both as a sauce for first courses and as a dish
- In cured meats, especially in sausages (raw and cooked: salami, cotechino, etc.).
The culinary destination is also chosen based on the cut of the ribs: high, medium or low - rear.
The low and rear ribs are suitable for cooking in stews, for sauces (tagliatelle, polenta, etc.) and in stews (stewed with cabbage, etc.).
The high and medium ribs lend themselves more or less to the same recipes, albeit with slightly different processing times and temperatures.
The largest and most pulpy represent a very common grilled cut, but are proposed essentially separate from each other. If left whole, they can also be baked in the oven, but it is advisable to apply an initial cooking in foil (to be removed only 10-15 "before the conclusion).The temperature and the overall time vary according to the size of the ribs and the oven.
ATTENTION! Grilling ribs is not as simple as cooking thinner cuts. It requires an accurate dosage of heat and, especially with embers, a lot of attention to avoid the "flare-ups" caused by the burning of fat. This effect, in addition to giving the unpleasant smell of burning, produces many carcinogenic molecules that we have already talked about.
In many Italian regions it is traditional to flavor the ribs before cooking. These are seasoned (or marinated, depending on the case) with: oil, a little salt, pepper, sometimes wine, fresh garlic, sometimes lemon zest and juice, and aromatic herbs (rosemary or oregano).
The intermediate cut is more suitable for cooking whole pieces. They are prepared on the grill or in the oven, with or without smoking. In Anglo-Saxon countries, the long "ties" of ribs (which sometimes also include the low and rear ones) undergo a characteristic process.
First of all, they are cleaned and deprived of the internal intercostal lamina (transparent film placed on the internal side of the side). Then, they are seasoned using a system that requires two fundamental elements:
- Adhesive that allows the dressing to be attached
- Real seasoning.
The first can be an oil, a solid vegetable fat (e.g. peanut butter) or a mustard sauce (although more suitable for roasts).
The second is an aromatic complex that personalizes the recipe. It is a spice blend also known as “dry rub.” Some popular ingredients are: salt, pepper, brown sugar, sweet or spicy paprika, dried garlic, dried onion, chives, cumin seeds and fennel seeds.
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