Know what’s on your plate
Pork spareribs
Calories & nutrition facts
fresh, separable lean and fat, raw
Nutrition facts
Per 100 g% DV- Calories 277 kcal —
- Protein 15 g 31%
- Carbohydrate 0 g 0%
- Fat 23 g 30%
- Saturated fat 7.5 g 38%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 81 mg 4%
- Cholesterol 80 mg 27%
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) 0.32 mg 27%
- Riboflavin (B2) 0.25 mg 19%
- Niacin (B3) 4.7 mg 29%
- Pantothenic acid (B5) 0.63 mg 13%
- Vitamin B6 0.57 mg 34%
- Folate (B9) 0 µg 0%
- Vitamin B12 0.38 µg 16%
- Choline 59.7 mg 11%
Minerals
- Calcium 15 mg 1%
- Iron 0.91 mg 5%
- Magnesium 16 mg 4%
- Phosphorus 141 mg 11%
- Potassium 242 mg 5%
- Zinc 2.5 mg 23%
- Copper 0.08 mg 9%
- Manganese 0.01 mg 0%
- Selenium 22 µg 40%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 277 | 16 g | 0 g | 23 g |
| 1 × oz | 113 g | 313 | 18 g | 0 g | 26 g |
| 2 × oz | 226 g | 626 | 35 g | 0 g | 53 g |
| ½ × oz | 56.5 g | 157 | 8.7 g | 0 g | 13 g |
| 3 × oz | 339 g | 939 | 52 g | 0 g | 79 g |
| 4 × oz | 452 g | 1252 | 70 g | 0 g | 106 g |
Similar foods
- Pork center cut side ribsspareribs, lean and fat, raw256 kcal / 100 g
- Pork spare ribsraw237 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 loinfresh, separable lean and fat, raw198 kcal / 100 g
- Lamb spare ribraw205 kcal / 100 g
- Barbecue style pork spare ribsmeat only, retail, reheated, weighed with bone98 kcal / 100 g
- Lamb ribseparable lean and fat, trimmed to 1/8" fat, choice, raw342 kcal / 100 g
- Beef back ribsbone-in, separable lean and fat, trimmed to 0" fat, all grades, raw324 kcal / 100 g
Questions about Pork spareribs
How long should you cook pork spareribs in the oven?
For tender ribs, cover them tightly and roast at 150 °C for about 2½–3 hours, until the meat is very tender. Uncover, brush with sauce and brown at 220 °C for 10–15 minutes.
Should you remove the membrane from pork spareribs?
Yes, if you can: the thin membrane on the bone side can turn chewy and stop 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 know when pork spareribs are cooked?
They are ready when a skewer slides easily into the meat and the rack bends without falling apart. For food safety, check the thickest part away from the bone reaches at least 63 °C, then rest the ribs for 3 minutes.
What is the difference between pork spareribs and back ribs?
Spareribs come from the belly-side of the rib cage; they are broader, meatier between the bones and usually need longer cooking. Back ribs come from nearer the loin, are shorter and leaner, and tend to cook more quickly.
How should you store raw and cooked pork spareribs?
Keep raw ribs covered in the fridge and cook them within 3–5 days, or freeze them for longer storage. Refrigerate cooked ribs within 2 hours in a sealed container and use within 3–4 days; reheat until steaming hot.
What goes well with pork spareribs?
Serve them with coleslaw, corn on the cob or baked potatoes to balance their rich, smoky flavour. They are also a classic barbecue dish, often finished with a tangy tomato-based sauce.
Can you cook pork spareribs from frozen?
Thaw them in the fridge overnight before roasting or barbecuing so they cook evenly and take on seasoning. If cooking from frozen, use an oven rather than a slow cooker and allow substantially more time, checking the centre temperature before serving.
How much protein is in pork spareribs?
A 100 g portion has 15 g of protein. Because ribs include bone, the edible meat in a serving weighs less than the rack itself.
Source: USDA FoodData Central 167853 · per 100 g · carbohydrate per EU label, fibre excluded
