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This type of cut is the bony parts of the pig's rib cage. It has meat and bone and is cooked together without separating the bone. Properties and benefits: Pork ribs contain essential proteins for maintaining strong and healthy muscles. They are a source of minerals such as zinc and iron, which are fundamental for our immune system and provide oxygen to our cells. They contain B vitamins, especially B12, which helps maintain a strong nervous system. Their contribution of vitamin D helps maintain strong bones and teeth. They contain niacin, which helps lower cholesterol and triglyceride levels. Their zinc content strengthens our immune system. Vitamin B1 helps us manage stress. Nutritional value per 100 grams: Energy 296 kcal Fat 22.63g Protein 21.71g Cholesterol 90mg Sodium 191mg Potassium 239mg Storage and tips: Always store in the refrigerator and wrap or package well to avoid contamination. Another way to preserve it well is by marinating it. Boil a liter of water with salt and add 5 crushed garlic cloves, 260g of hot paprika and 250g of sweet paprika, dried oregano leaves, black pepper, and bay leaf. Mix well and add more water if needed. In a deep tray, place the rib strips and cover with the marinade that has been prepared and let it rest for 12 hours. Recipe and uses in the kitchen: The most traditional way to cook rib strips is on the grill or in the oven, but they can also be used in stews. Brown the ribs in a pot. Set aside and in the same pot, sauté two chopped onions and two minced garlic cloves. When they are softened, add tomato paste, paprika, and the flesh of a dried red pepper and cook for 3 minutes. Add diced potatoes previously and cook for 45 minutes over low heat.