Thinking about eating ribs every day
 

I currently just eat beef and pork with spinach and butter. I am wondering if its okay to eat ribs every day in place of the pork and beef I eat? Many people consider ribs to be unhealthy but I'm guessing eating them every day on keto is fine? Any concerns here?

Go for it! I've cooked up a bunch of them, put them in storage containers and into the freezer, pulling out ribs every day and eating. I have about 6 containers full of fat, bones and rib meat in my freezer waiting for me to have a lazy day of no cooking and preping.

EAT>MORE>RIBS :)

That sounds so good.

I would be concerned about so little diversity in your diet. Why just eat spinach? Why not add some variety with roasted Brussels or freshly sliced heirloom tomatoes or crunchy raw bell peppers, etc..... The color of a veg tells you what vitamins it contains. By eating a variety, you are more likely to meet all your body's needs.

The ribs are fine, but I would rotate them- ribs tonight, wings tomorrow, pork chops the next.....

Variety is the spice of life, right ;)

On all meat diets some organ meats and offal are recommended. Liver is good if properly prepared. Eggs and fish can also be helpful for more balanced nutrition over time.

I had Menudo tonight, made with Tripe.

I LOVE tripe! I buy it fresh and ready-cleaned from a local supermarket, and dry it carefully in a folded clean tea-towel, then cut it into strips, and fry it with an onion and some garlic, until the excess water is gone; then I add spices: any that come to hand, but particularly chilli/cajun, and turmeric. Then, I add a nice generous spoonful of cream cheese, and season accordingly: Garnish with chopped coriander leaves, and eat, with some grilled skinned peppers, Kimchi, cauli rice, sweated shredded spring greens, Kimchi, courgetti spaghetti, Kimchi or just kimchi.

I like Kimchi.

I also love heart, liver, chicken gizzards (gesiers), pig's trotters and andouillette
I can get chicken gizzards from a local shop, but sadly, andouillettes are a treat reserved for my trips to France, to either consume in situ, or to bring back.....

Your recipe for cooking Tripe sounds wonderful.

Andouillette sounds very interesting and it looks really good, thanks for the link.

Do you like Pot-au-feu? My mother introduced me to this favorite dish in France. It always had a round bone in the meat, full of marrow which is the best part.
https://en.wikipedia.org/wiki/Pot-au-feu

I apologise for coming back to you late...
Yes, I used to make pot-au-feu when I lived in France; the best bit of meat is shin of beef, but a really thick piece... the marrow bone was at least 3" long, through the meat. I would simmer that thing for at least 3 hours.... Man, it was good, and yes - the marrow was the best bit!

ETA: This is the kind of Shin of Beef I would buy. I hasten to add I found this photo, I didn't take it; but roasting the meat in a hot oven fir a few minutes and then cooking it in the pot resulted in something very similar to this... Goodness, it was amazing....

Yes the meat/bone was a very thick cut, I remember. We went back and had it at the same place, several times. It was sooooo good!

I think my most loved dish that I have had in France is Bouillabaisse while we were at Mont Saint Michele, served by nuns I believe. Nothing else will ever compare to what I had that day.
https://en.wikipedia.org/wiki/Mont_Saint-Michel

How do you make your ribs? Any kind of sauce?

Beef 'sweetbreads' are excellent if you can get good whole ones. I marinade in cold water with ACV & salt for several hours then bake at 225*F till browned, turning once. Called mollejas molay-has in Spanish. Trepas (intestine) are also good, but tricky to find and properly prepare.

I like to just rub some salt and herbs on them and throw them in the slowcooker, but you can check out http://forum.lowcarber.org/showthread.php?t=215473 and scroll down to "Ribs" and see a variety of sauces & cooking methods.

There is a big Asian grocery store where I go to buy duck and they had wrapped packages of intestine and probably the tripe too if I remember correctly. They have every type of head to tail meat that you never see anywhere else.

Please believe my earnest sincerity when I tell you I'm envious!