Know what’s on your plate
Pork spare ribs
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 237 kcal —
- Protein 18 g 36%
- Carbohydrate 0.6 g 0%
- Fat 18 g 23%
- Saturated fat 7.2 g 36%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 48.3 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 2.3 µg 12%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.66 mg 55%
- Riboflavin (B2) 0.16 mg 12%
- Niacin (B3) 5.4 mg 33%
- Pantothenic acid (B5) 0.63 mg 13%
- Vitamin B6 0.37 mg 22%
- Folate (B9) 0 µg 0%
- Vitamin B12 0.38 µg 16%
Minerals
- Calcium 8.5 mg 1%
- Iron 0.6 mg 3%
- Magnesium 19.6 mg 5%
- Phosphorus 428 mg 34%
- Potassium 330 mg 7%
- Zinc 2.1 mg 19%
- Copper 0.08 mg 9%
- Manganese 0.01 mg 0%
- Iodine 0.8 µg 1%
Similar foods
- Barbecue style pork spare ribsmeat only, retail, reheated, weighed with bone98 kcal / 100 g
- Pork spareribsfresh, separable lean and fat, raw277 kcal / 100 g
- Pork ribsraw251 kcal / 100 g
- Lamb spare ribraw205 kcal / 100 g
- Country-style pork ribsfresh, loin, separable lean only, raw140 kcal / 100 g
- Lamb ribraw229 kcal / 100 g
- Beef short ribsraw287 kcal / 100 g
- Beef ribsraw346 kcal / 100 g
- Goat ribsraw136 kcal / 100 g
- Kid ribsraw224 kcal / 100 g
Questions about Pork spare ribs
How do you cook pork spare ribs so they turn tender?
Cook them covered in a low oven at 150°C for about 2½–3 hours, with a splash of stock or water in the roasting tin. Uncover, brush with sauce and roast at 220°C for 10–15 minutes to brown.
Should you remove the membrane from pork spare ribs?
Yes, if the thin, shiny membrane is still on the bone side: it can turn chewy and stop seasoning reaching the meat. Loosen a corner with a knife, grip it with kitchen paper and pull it off in one piece.
How do you know when pork spare ribs are cooked?
The meat should be very tender and pull back from the ends of the bones; a skewer should slide in easily. For a food-safety check, the thickest part should reach 75°C, without the thermometer touching bone.
How long can you keep raw pork spare ribs in the fridge?
Keep them covered on the lowest shelf and cook within two days of buying. Once cooked, chill promptly and use within three days, or freeze them.
Can you cook pork spare ribs from frozen?
Thaw them in the fridge before cooking so they heat evenly and you can remove the membrane. Don’t thaw them on the worktop; cook promptly once defrosted.
What sauce goes well with pork spare ribs?
A sticky barbecue sauce is a classic; brush it on near the end of cooking so its sugar doesn’t burn. For a sharper flavour, try a glaze with apple juice, mustard and vinegar.
What is the difference between pork spare ribs and back ribs?
Spare ribs come from lower down the pig’s rib cage, nearer the belly, and tend to be broader and meatier between the bones. Back ribs come from nearer the loin and are usually shorter and more curved.
Are pork spare ribs high in protein?
A 100 g portion contains 18 g of protein. The amount you eat can be less than that once you account for the bones.
Source: ANSES–Ciqual (France) 28400 · per 100 g · carbohydrate per EU label, fibre excluded
