Know what’s on your plate
Pork back ribs
Calories & nutrition facts
lean and fat, raw
Nutrition facts
Per 100 g% DV- Calories 244 kcal —
- Protein 19 g 38%
- Carbohydrate 0 g 0%
- Fat 18 g 23%
- Saturated fat 6.9 g 35%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 99.8 mg 4%
- Cholesterol 72.3 mg 24%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 7 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.5 µg 3%
- Vitamin E 0.24 mg 2%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.58 mg 48%
- Riboflavin (B2) 0.2 mg 15%
- Niacin (B3) 6.4 mg 40%
- Pantothenic acid (B5) 0.9 mg 18%
- Vitamin B6 0.27 mg 16%
- Folate (B9) 0 µg 0%
- Vitamin B12 0.91 µg 38%
- Choline 65.5 mg 12%
Minerals
- Calcium 29.2 mg 2%
- Iron 0.82 mg 5%
- Magnesium 19.6 mg 5%
- Phosphorus 157 mg 13%
- Potassium 249 mg 5%
- Zinc 2.9 mg 26%
- Copper 0.14 mg 16%
- Manganese 0.01 mg 0%
- Selenium 30.7 µg 56%
Similar foods
- Pork backribsfresh, separable lean and fat, raw224 kcal / 100 g
- Pork center cut side ribsspareribs, lean and fat, raw256 kcal / 100 g
- Beef back ribsbone-in, separable lean only, trimmed to 0" fat, all grades, raw239 kcal / 100 g
- Country-style pork ribsfresh, loin, separable lean only, raw140 kcal / 100 g
- Center loin pork chopfresh, bone-in, separable lean and fat, raw170 kcal / 100 g
- Whole pork loinlean, raw143 kcal / 100 g
- Fatback786 kcal / 100 g
- Rib roastwith bone, lean and fat, 3mm (1/8 ) trim, raw263 kcal / 100 g
- Bone-in pork sirloin choploin, lean and fat, raw168 kcal / 100 g
Questions about Pork back ribs
What are pork back ribs?
They’re cut from the upper rib cage, near the loin, and are usually shorter and more curved than spare ribs. Their meat sits between the bones and over the top of the rack.
How do you cook pork back ribs in the oven so they turn tender?
Cover them tightly with foil and roast at 150°C for about 2½–3 hours, until the meat is very tender. Uncover and brush with barbecue sauce, then grill or bake at a high temperature for a few minutes to caramelise the outside.
Should you remove the membrane from pork back ribs?
Yes, if it is still attached: it can turn tough and chewy. Slide a blunt knife under the thin membrane on the bone side, grip it with kitchen paper and pull it off in one piece.
How long do cooked pork back ribs keep in the fridge?
Refrigerate them within two hours of cooking in a covered container; eat within three to four days. Reheat until steaming hot throughout, or freeze them in portions for longer storage.
What goes well with pork back ribs?
Serve them with coleslaw, corn on the cob and baked potatoes, or balance a sticky barbecue glaze with a sharp vinegar-based slaw. They also work well with rice and pickled vegetables.
How are pork back ribs different from spare ribs?
Back ribs come from nearer the loin and are generally smaller, leaner and more curved. Spare ribs are cut lower down the rib cage and tend to be larger and flatter; both benefit from slow cooking.
How do you choose a good rack of pork back ribs?
Look for a rack with meat covering the bones fairly evenly and little exposed bone; avoid one with large bare patches or a strong, unpleasant smell. Ask the butcher to leave the rack whole if you want to cook it slowly and carve it at the table.
Source: Canadian Nutrient File 1893 · per 100 g · carbohydrate per EU label, fibre excluded
