Are pork spine and pork ribs the same?

There is actually some difference between pork spine and pork ribs. Generally speaking, pork ribs are divided into beef ribs, ribs and bones, so pork ribs already cover pork spine. However, when cooking food, many people have not paid attention to the difference. In fact, ribs and spine have good nourishing effects, which are very effective in improving soreness of waist and knees, supplementing fat, protein, vitamins, etc., and can also provide us with rich calcium.

1. Nutrition

Pork ribs include ribs, ribs, spine, large ribs, front ribs, soft ribs and hard ribs. It is a mixture of northern and southern names. The nutritional value of pork ribs: The ribs and spine bones left after the pig is meated, with a small amount of meat still attached, can be eaten. Pork ribs provide high-quality protein and fat necessary for human physiological activities, and especially rich calcium to maintain bone health. In addition to protein, fat and vitamins, spare ribs also contain a large amount of calcium phosphate, collagen, osteopontin, etc., which can provide calcium for young children and the elderly.

2. How to divide pork ribs

Ribs: Soft ribs are ribs with the spine removed. The meat layer is thinner, the meat is leaner, and the taste is tenderer, but because one side is connected to the spine, the bones are relatively thick.

Spine: In the south, it refers to the section of the spine from the pig's neck to the ribs. The section from the pig's tail to the ribs is called the dragon bone. The spine contains a lot of bone marrow, and the soft and fatty bone marrow will be released during cooking. It is used for tinnitus due to kidney deficiency, soreness of waist and knees, impotence, spermatorrhea, irritability, anemia, etc.

Pork chops are the spine with tenderloin. In addition to protein, fat, and vitamins, the nutritional value of pork chops also includes a large amount of calcium phosphate, collagen, osteopontin, etc., which can provide calcium for young children and the elderly.

3. Function

Spare ribs have high nutritional value. They taste sweet and salty, and are neutral in nature. They enter the spleen, stomach, and kidney meridians; they tonify the kidney and nourish blood, nourish yin and moisten dryness; they are mainly used to treat heat disease that damages body fluid, thirst and emaciation, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, tonify deficiency, nourish yin, moisturize dryness, nourish liver yin, moisturize the skin, promote defecation and stop thirst. Traditional Chinese medicine believes that spare ribs can nourish the middle and replenish qi. Whether it is braised spare ribs or spare rib soup, whether it is braised or stir-fried, spare ribs have the effect of nourishing the middle and replenishing qi. Spare ribs can nourish the spleen and stomach. Proper consumption of spare ribs can maintain the function of the spleen and stomach.