Why can we eat pink beef ribs, and not pink pork ribs?

You can eat pink pork.

@MakeItSo1701 Really? My family told me that eating undercooked pork is bad for you? While rare beef is ok.

In my opinion it best not to eat any meat that is not thoroughly cooked well done. It kills all bacteria and tiny cysts of parasitic worms.

I like my parasites well done.

@gondwanalon Does freezing in a refrigerator kill off enough bacteria and parasites to be safe to cook?

Of course you can eat pink pork.
One of the staple foods in Germany is a raw pork mince bread roll.

Freezing doesn’t kill off parasites. Cooking above certain temps does. It’s not the color, but the temperature of the meat that matters. At least that’s my understanding.

Trichinosis

@ragingloli Isnt pork raised for mett is raised to much higher standards than other pork

@Lightlyseared Yes, Pork can carry trichinosis. That is given as the reason pork is not eaten by kosher keeping Jewish people.

You cook meat and other foods to temperature not to color (or clear juice flowing).

You could be like a guy I worked with 40 years ago – our office had a lot of retirements parties, he would order filet mignon well done ! If it came out gray through and through but was moist he’s send it back, filet is best if not cooked past medium rare .. It was a waste if money but he was a supervisor of 9 people and lived in a single-wide trailer in Connecticut !

Trichinosis is uncommon in domestic pigs these days. However, wild game like feral hogs and especially bear are known to likely have it. I like my meat fully cooked. I do like sushi but I’m not eating the raw variety. I just don’t have that much trust.

Trichinosis is not really an issue any longer due to how the pigs are raised and butchered. But in the end, they have figured out that if you pork gets to an internal temperature of 145 F it is safe to eat. It will still be juicy but might also still be a bit pink in the middle. So if those ribs are at 145 F internally and are still pink, enjoy!

Pork ribs because of fat and gristle need longer times and higher internal temperature, above 200* F to breakdown connective tissue and render the fat. I cook my pork ribs for 5 hours at 235* F and an internal temp of 200* F or 205* F, for fall off the bone pork ribs.

@Tropical_Willie That is true, but they don’t need to be that hot to eat safely. I, too, do the low and slow approach with ribs for the exact same reasons as you. We should get together and do some ribs!

Oh my wife like my pork ribs but goes crazy with my “Dino bone” beef short ribs, when I can get them. It means a ride of about an hour to my preferred butch shop in Dunn, NC. Cook those for 6 hours to 205* F internal. Both have pink around their outside layer from the smoke.