Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.2 MG | 19% | |
| Niacin | 4.6 MG | 29% | |
| Vitamin B-6 | 0.4 MG | 26% | |
| Folate, total | 3 UG | 1% | |
| Vitamin B-12 | 1.8 UG | 73% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 1.8 MG | 10% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 143 MG | 11% | |
| Potassium, K | 258 MG | 5% | |
| Sodium, Na | 60 MG | 3% | |
| Zinc, Zn | 4.6 MG | 42% | |
| Copper, Cu | 0.1 MG | 8% | |
| Selenium, Se | 19.8 UG | 36% |
Nutrition Highlights
- Good source of protein with 19.1g per 100g.
- Good source of Zinc, Zn (42% DV).
- Good source of Selenium, Se (36% DV).
- Good source of Niacin (29% DV).
- Good source of Vitamin B-6 (26% DV).
- Rich source of Vitamin B-12 (73% of Daily Value per 100g).
About Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw
These beef back ribs are a flavorful cut taken from the rib section of the cow, with the bones left in and most of the surface fat trimmed away. With nearly 20 grams of protein per 100 grams, they provide a substantial amount of this essential macronutrient, which supports muscle maintenance and repair. While they're relatively high in fat—almost 18 grams per serving—the trimming to zero inches of fat helps keep the saturated fat content lower than many other rib cuts. They contain no carbohydrates or fiber, making them suitable for low-carb and ketogenic eating patterns, though their calorie density means portion control is important for those managing weight.
In the kitchen, these ribs are best suited to slow-cooking methods like braising, smoking, or roasting at low temperatures, which break down the connective tissue and yield tender, juicy meat. They're a popular choice for barbecue, where they can be seasoned with dry rubs or marinated before cooking, then finished with a sauce. Because of their richness, they pair well with lighter sides such as coleslaw, grilled vegetables, or a crisp salad to balance the meal. For those mindful of fat intake, removing any remaining visible fat after cooking can further reduce calories without sacrificing too much flavor.
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