Ribs are cut off from the loin bone and are slightly red. There must be no discoloration of the bones. Depending on the type, cuts may be wide or narrow. They have a small hypertrophy of fat and a delicate membrane. Loin ribs contain external and internal intercostal muscles. They are rich in protein and B vitamins. Loin ribs are used for baking, grilling, roasting, stewing, cooking and smoking.