A part of the pork carcass, the upper part of the breast, with a small amount of fat. Contains vitamins from group B and PP, phosphorus, magnesium, manganese, fluorine, iodine, copper, iron, etc. Pork ribs can be boiled, fried, stewed, baked in the oven and grilled. They are served as an independent snack, for example with beer, or as a main course with a side dish and any sauce. Ribs with a thin layer of meat are suitable for making broths and soups (pea, bean), meatier ones for second courses. Ribs baked in honey glaze are very tasty and aromatic. Before cooking, it is better to marinate the ribs and pour marinade over them when baking to make them more juicy.