Know what’s on your plate
Pork center cut side ribs
Calories & nutrition facts
spareribs, lean and fat, raw
Nutrition facts
Per 100 g% DV- Calories 256 kcal —
- Protein 18 g 36%
- Carbohydrate 0 g 0%
- Fat 20 g 26%
- Saturated fat 7.6 g 38%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 91.9 mg 4%
- Cholesterol 67.4 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 2.3 µg 12%
- Vitamin E 0.37 mg 2%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.76 mg 63%
- Riboflavin (B2) 0.26 mg 20%
- Niacin (B3) 6.7 mg 42%
- Pantothenic acid (B5) 1.2 mg 24%
- Vitamin B6 0.24 mg 14%
- Folate (B9) 0 µg 0%
- Vitamin B12 1 µg 43%
- Choline 59.7 mg 11%
Minerals
- Calcium 14.6 mg 1%
- Iron 0.88 mg 5%
- Magnesium 17.1 mg 4%
- Phosphorus 147 mg 12%
- Potassium 225 mg 5%
- Zinc 2.8 mg 25%
- Copper 0.13 mg 14%
- Manganese 0.01 mg 0%
- Selenium 22 µg 40%
Similar foods
- Pork spareribsfresh, separable lean and fat, raw277 kcal / 100 g
- Pork spare ribsraw237 kcal / 100 g
- Center loin pork chopfresh, bone-in, separable lean and fat, raw170 kcal / 100 g
- Country-style pork ribsfresh, loin, separable lean only, raw140 kcal / 100 g
- Lamb ribseparable lean only, trimmed to 1/4" fat, choice, raw169 kcal / 100 g
- Lamb spare ribraw205 kcal / 100 g
- Boneless pork rib end rib steakloin, lean and fat, raw211 kcal / 100 g
- Center cut pork chopshormel always tender, fresh pork167 kcal / 100 g
- Centre cut pork loin steakboneless, lean, raw123 kcal / 100 g
- Beef back ribsrib, bone-in, separable lean only, trimmed to 0" fat, choice, raw252 kcal / 100 g
Questions about Pork center cut side ribs
How do you cook pork centre-cut side ribs so they turn tender?
Season the ribs, wrap them tightly in foil and roast at 150 °C for about 2½–3 hours, until the meat is very tender. Unwrap, brush with sauce and grill or roast at high heat for 5–10 minutes to brown.
Should you remove the membrane from pork side ribs?
Yes, removing the thin membrane on the bone side helps seasoning reach the meat and makes the ribs easier to eat. Loosen a corner with a small knife, grip it with kitchen paper and pull it off in one piece.
Can you cook pork side ribs on a barbecue?
Cook them over indirect, low heat with the lid closed until tender, then move them over direct heat briefly to char and glaze. If you cook them directly over a hot flame from the start, the outside can burn before the meat softens.
How long do cooked pork ribs keep in the fridge?
Cool the ribs promptly, put them in a covered container and refrigerate within two hours. Eat them within three to four days, reheating until steaming hot throughout.
What goes well with pork side ribs?
Serve them with coleslaw, corn on the cob or potato salad to balance the rich, smoky meat. They also work well with barbecue sauce, baked beans and pickles.
Are side ribs and back ribs the same cut?
No. Side ribs come from the belly area and are usually broader, flatter and richer; back ribs come from near the loin and are smaller and often meatier between the bones.
Which nutrients stand out in pork centre-cut side ribs?
They are a source of thiamin, niacin and selenium. A 100 g portion provides 0.76 mg thiamin, 6.7 mg niacin and 22 µg selenium.
Source: Canadian Nutrient File 1933 · per 100 g · carbohydrate per EU label, fibre excluded
