Calories in pork spare ribs: 216 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water, which is why the calories stay low. What is left is mostly fat.

43.5 gFat

42.9 gProtein

17.4 gCarbohydrate

0.9 gFibre

185 gWater

10.8 gMinerals and the rest

43.5 gFat
42.9 gProtein
17.4 gCarbohydrate
0.9 gFibre
185 gWater
10.8 gMinerals and the rest

Above average for dishes

Pork spare ribs are 216 kcal per 100 g. The 603 dishes in this database average 180.

Pork spare ribs216

Dishes average180

High in salt

1.9 g of salt per 100 g, which is red on a UK traffic-light label (the line is 1.5 g).

Salt, per serving5.8 g

Sugars, per serving15.3 g

Vitamins and minerals in pork spare ribs

Two of the 19 reach the “high in” level, led by thiamin.

155 %

Thiamin (vitamin B1)

1.7 mg in a 300 g serving

9th of 589 dishes

Thiamin contributes to normal energy-yielding metabolism, to the normal function of the heart and to normal psychological function.

Chloride3462 mg433 %

Zinc5.7 mg57 %

Phosphorus390 mg56 %

Pantothenic acid (vitamin B5)2.6 mg43 %

Vitamin B60.6 mg43 %

None recorded

Vitamin C

Show all 19 with amounts

Chloride3462 mg, 433 %

Thiamin (vitamin B1)1.7 mg, 155 %

Zinc5.7 mg, 57 %

Phosphorus390 mg, 56 %

Pantothenic acid (vitamin B5)2.6 mg, 43 %

Vitamin B60.6 mg, 43 %

Potassium795 mg, 40 %

Vitamin D0.0018 mg, 36 %

Vitamin B120.0009 mg, 36 %

Iron4.5 mg, 32 %

Riboflavin (vitamin B2)0.39 mg, 28 %

Copper0.21 mg, 21 %

Magnesium72 mg, 19 %

Manganese0.27 mg, 14 %

Calcium72 mg, 9 %

Biotin0.0021 mg, 4.2 %

Folate0.006 mg, 3 %

Niacin (vitamin B3)0.3 mg, 1.9 %

Vitamin Cnone recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.

What pork spare ribs don’t give you. And where to find it.

No recorded vitamin C, and only 0.6 % of the niacin reference intake and 1 % of the folate reference intake per 100 g.

Vitamin C

0mgin pork spare ribs

Find it inCherries, West Indian2150 % per 100 g

Niacin (vitamin B3)

0.6%in pork spare ribs, per 100 g

Find it inBran, wheat200 % per 100 g

Folate

1%in pork spare ribs, per 100 g

Find it inLiver, chicken, fried675 % per 100 g

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Pork spare ribs against other dishes

Per 100 g, pork spare ribs have the most thiamin of the 6 here, ahead of lamb's heart casserole.

0.6mg

0.3mg

0.2mg

0.1mg

Pork, spare ribs, in black bean sauce, meat and sauce only, homemadethis page

Lamb's heart casserole−0.3 mg

Nut croquettes, fried−0.4 mg

Pesto sauce−0.4 mg

Quiche, cheese and egg, wholemeal−0.5 mg

Beef, stir-fried with green peppers−0.5 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 648 kcal. Per 100 g the figure is 216 kcal.

Is pork spare ribs high in chloride?

Yes. Pork, spare ribs, in black bean sauce, meat and sauce only, homemade have 1154 mg chloride per 100 g, 144 % of the NRV, above the 30 % threshold for a “high in” claim.

Are these figures exact for pork spare ribs?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals do pork spare ribs have most of?

By share of the daily reference intake: chloride (1154 mg, 144 %), thiamin (0.57 mg, 52 %) and zinc (1.9 mg, 19 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-672, Pork, spare ribs, in black bean sauce, meat and sauce only, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2020. 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.