Know what’s on your plate
Pork backribs
Calories & nutrition facts
fresh, separable lean and fat, raw
Nutrition facts
Per 100 g% DV- Calories 224 kcal —
- Protein 19 g 38%
- Carbohydrate 0 g 0%
- Fat 16 g 21%
- Saturated fat 5.8 g 29%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 87 mg 4%
- Cholesterol 69 mg 23%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 7 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 1.1 µg 6%
- Vitamin E 0.24 mg 2%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.46 mg 38%
- Riboflavin (B2) 0.31 mg 23%
- Niacin (B3) 6.8 mg 42%
- Pantothenic acid (B5) 0.82 mg 16%
- Vitamin B6 0.42 mg 25%
- Folate (B9) 0 µg 0%
- Vitamin B12 0.56 µg 23%
- Choline 65.5 mg 12%
Minerals
- Calcium 31 mg 2%
- Iron 0.76 mg 4%
- Magnesium 16 mg 4%
- Phosphorus 154 mg 12%
- Potassium 247 mg 5%
- Zinc 2.5 mg 23%
- Copper 0.09 mg 10%
- Manganese 0.01 mg 0%
- Selenium 30.7 µg 56%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 224 | 19 g | 0 g | 16 g |
| 1 × oz | 113 g | 253 | 22 g | 0 g | 19 g |
| 2 × oz | 226 g | 506 | 43 g | 0 g | 37 g |
| ½ × oz | 56.5 g | 127 | 11 g | 0 g | 9.2 g |
| 3 × oz | 339 g | 759 | 65 g | 0 g | 55 g |
| 4 × oz | 452 g | 1012 | 86 g | 0 g | 74 g |
Similar foods
- Pork back ribslean and fat, raw244 kcal / 100 g
- Pork spareribsfresh, separable lean and fat, raw277 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
- Whole pork loinfresh, separable lean and fat, raw198 kcal / 100 g
- Center loin pork chopfresh, bone-in, separable lean and fat, raw170 kcal / 100 g
- Boneless pork rib end rib steakloin, lean and fat, raw211 kcal / 100 g
- Chicken back meatbroiler, raw137 kcal / 100 g
Questions about Pork backribs
What are pork back ribs, and how are they different from spare ribs?
Back ribs are cut from the upper rib cage near the loin; they are shorter and usually leaner than spare ribs, which come from lower down. Spare ribs have more meat between the bones and often need longer cooking.
How do you cook pork back ribs so they turn tender?
Cook them low and slow: wrap in foil and roast at 150 °C for about 2½–3 hours, until the meat pulls back from the bones and yields easily to a fork. Unwrap, brush with sauce and grill or roast hot for a few minutes to caramelise.
Should you remove the membrane from pork back ribs?
Yes, if the thin membrane on the bone side is still attached: it can turn tough and prevent seasoning reaching the meat. Loosen a corner with a blunt knife, grip it with kitchen paper and pull it off in one piece.
How do you store raw and cooked pork back ribs?
Keep raw ribs covered on the lowest fridge shelf and cook them within a few days of purchase, or freeze them well wrapped. Refrigerate cooked ribs within two hours, use within three to four days, and reheat until steaming hot throughout.
What goes well with pork back ribs?
The smoky, rich meat works well with tangy barbecue sauce, coleslaw, corn on the cob and baked beans. For a less sweet meal, serve with pickled onions or a sharp vinegar-based slaw.
Can you cook pork back ribs in an air fryer?
A whole rack is usually too large, so cut it into sections that fit without crowding. Cook at 160 °C for around 25–35 minutes, turning once; brush with sauce near the end so its sugars do not burn.
How do pork back ribs compare with beef back ribs?
Beef back ribs have more energy and fat: 324 kcal and 28.4 g fat per 100 g, compared with 224 kcal and 16 g for pork back ribs. Pork back ribs also provide more protein: 19 g versus 16.2 g.
How much protein is in a typical serving of pork back ribs?
A portion of about 113 g provides 22 g of protein. Ribs are weighed with bone, so the amount you actually eat is lower than the serving weight.
Source: USDA FoodData Central 168299 · per 100 g · carbohydrate per EU label, fibre excluded
