Ribs

• Ribs are excellent when slow-cooked or smoked low and slow, creating fall-off-the-bone tenderness and a deep smoky flavor. Many BBQ enthusiasts consider ribs the ultimate smoked meat delicacy.
• Ribs taste great when braised in flavorful liquids like wine, broth, or barbecue sauce, resulting in a tender and moist dish. Braising is an excellent technique for adding depth of flavor.
• Grilled ribs are quick and easy for weeknight meals. Marinate before grilling to add extra flavor and ensure they don't dry out.
• Use rib meat to make delicious pulled pork or beef sandwiches. Shredded rib meat mixed with barbecue sauce is a crowd-pleasing filling.
• Ribs are perfect for making hearty stews and soups, adding richness and depth of flavor to the broth and providing tender chunks of meat.

• Excellent source of protein, essential for muscle building and repair.
• Rich in iron, supporting healthy red blood cell production and energy levels.
• Contains zinc, crucial for immune function and wound healing.
• Provides vitamin B12, vital for nerve function and DNA synthesis.
• Offers selenium, an antioxidant that protects cells from damage.
• Source of conjugated linoleic acid (CLA), a fatty acid potentially linked to various health benefits.

Raw ribs should be stored in the refrigerator at a temperature below 40°F (4°C) to prevent bacterial growth. Wrap them tightly in plastic wrap or place them in an airtight container. They can be stored in the refrigerator for 3-5 days. For longer storage, freeze the ribs, properly wrapped, for up to 6-12 months. Cooked ribs can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. Always ensure ribs are properly thawed in the refrigerator before cooking to ensure even cooking and reduce the risk of foodborne illness.