268 %
Niacin contributes to normal energy-yielding metabolism, to normal psychological function and to the reduction of tiredness and fatigue.
How many calories are in pork spare ribs?
843kcal
in a 300 g serving
281 kcal per 100 g.
Source: UK CoFID 2021, record 19-264, 5 analysed samples. Checked 5 October 2026.
51.3 gFat
78.9 gProtein
1.8 gFibre
268 %Daily niacin
What’s in a 300 g serving
About a third of a serving is water. The rest is 78.9 g protein and 51.3 g fat.
- 51.3 gFat
- 78.9 gProtein
- 17.4 gCarbohydrate
- 1.8 gFibre
- 149 gWater
- 1.8 gMinerals and the rest
Above average for dishes
Pork spare ribs are 281 kcal per 100 g. The 603 dishes in this database average 180.
Pork spare ribs281
Dishes average180
High in saturated fat
6.2 g of saturates per 100 g, which is red on a UK traffic-light label (the line is 5 g).
Saturates, per serving18.6 g
Fat, per serving51.3 g
Vitamins and minerals in pork spare ribs
Eight of the 21 recorded reach the “high in” level. Niacin leads by a long way.
Also high in
Only a trace
- Vitamin C
Show all 21 with amounts
Niacin (vitamin B3)42.9 mg, 268 %
Chloride1920 mg, 240 %
Thiamin (vitamin B1)2.5 mg, 224 %
Selenium0.075 mg, 136 %
Pantothenic acid (vitamin B5)7.9 mg, 132 %
Vitamin D0.0051 mg, 102 %
Phosphorus660 mg, 94 %
Zinc9.3 mg, 93 %
Riboflavin (vitamin B2)1.1 mg, 81 %
Vitamin B60.9 mg, 64 %
Potassium1140 mg, 57 %
Vitamin E6.4 mg, 53 %
Vitamin B120.0012 mg, 48 %
Copper0.45 mg, 45 %
Iron4.8 mg, 34 %
Calcium210 mg, 26 %
Biotin0.012 mg, 24 %
Manganese0.48 mg, 24 %
Magnesium81 mg, 22 %
Vitamin A0.132 mg, 17 %
Folate0.021 mg, 11 %
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What pork spare ribs don’t give you. And where to find it.
No recorded vitamin C, and only 3.5 % of the folate reference intake and 5.5 % of the vitamin A reference intake per 100 g.
Vitamin C
Tracein pork spare ribs
Find it inCherries, West Indian2150 % per 100 g
Folate
3.5%in pork spare ribs, per 100 g
Find it inLiver, chicken, fried675 % per 100 g
Vitamin A
5.5%in pork spare ribs, per 100 g
Find it inLiver, calf, fried3152 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Pork spare ribs against other dishes
Per 100 g, pork spare ribs have the most niacin of the 6 here, ahead of salmon (farmed, raw).
14.3mg
11.1mg
6.5mg
5.5mg
5.1mg
4.2mg
Pork, spare ribs, 'barbecue style', meat only, retail, reheatedthis page
Salmon, farmed, raw−3.2 mg
Nut, mushroom and rice roast−9.2 mg
All values per 100 g, from the same dataset. Differences are against pork spare ribs.
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Questions about pork spare ribs
The questions people ask about pork spare ribs, answered from the dataset.
How many calories are in a portion of pork spare ribs?
A typical portion (300 g, one serving) gives 843 kcal. Per 100 g the figure is 281 kcal.
Is pork spare ribs high in niacin?
Yes. Pork, spare ribs, 'barbecue style', meat only, retail, reheated have 14.3 mg niacin per 100 g, 89 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals do pork spare ribs have most of?
By share of the daily reference intake: niacin (14.3 mg, 89 %), chloride (640 mg, 80 %) and thiamin (0.82 mg, 75 %) per 100 g.
Are pork spare ribs a good source of protein?
Pork, spare ribs, 'barbecue style', meat only, retail, reheated have 26.3 g protein per 100 g, 37 % of the energy, which meets the UK threshold for “high protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-264, Pork, spare ribs, 'barbecue style', meat only, retail, reheated, 5 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: Reviewed 2013. LGC, Nutrient analysis of foods commonly consumed by schoolchildren, 1995. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 603 dishes kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Pork Ribs). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More dishes
From the same group, with calories per 100 g, and the foods with the most niacin.
More dishes
- Stew, Irish119 kcal
- Bhaji, karela, with vegetable oil103 kcal
- Cornish pasty287 kcal
- Curry, mung bean, whole, Punjabi74 kcal
- Khatiyu192 kcal
- Pasty, vegetable301 kcal
- All 603 dishes