Pork, fresh, spareribs, separable lean and fat, cooked, braised
Whole food · Pork Products
Photo: Wikipedia
Braised pork spareribs are a culinary powerhouse, transforming tough, bone-in cuts into fork-tender, succulent morsels through slow, moist heat. The cooking process renders the fat, creating a rich, unctuous texture and a deep, savory flavor profile that is both hearty and comforting. Nutritionally, they are a dense source of high-quality protein and energy, with nearly 30g of protein and over 30g of fat per 100g serving.
Calorie split: 30% protein · 0% carbs · 70% fat
↓ Full nutrition💚 Why it's loved
People adore braised spareribs for their deep, savory umami flavor and the satisfying, melt-in-your-mouth texture achieved through slow cooking. They are a centerpiece of comfort food across cultures, often associated with family gatherings and festive meals, offering both versatility in seasoning and a primal, bone-in eating experience.
⚠️ Watch-outs & how to enjoy it better
The high fat content (over 30g per 100g) can be a concern for those managing calorie intake or cardiovascular health, and the cooking method often involves significant sodium. To counteract this, practice strict portion control (e.g., 1-2 ribs per serving), pair with fiber-rich vegetables like steamed broccoli or a tangy slaw to balance the richness, and choose low-sodium braising liquids or rinse the meat before cooking.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Provides essential minerals like zinc and selenium from the meat.
- Rich in B vitamins, particularly B12, crucial for nerve function and energy metabolism.
- The slow braising method makes the meat exceptionally tender and digestible.
- High in dietary fat, which can promote satiety and provide a concentrated energy source.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'spareribs' is a misnomer; the name likely derives from the German 'Spareribs,' meaning 'spare' or 'leftover' ribs, as they were considered a lesser cut compared to the meatier loin ribs.
Full nutrition (USDA data · scales with serving)
| Water | 40.4 g |
| Energy | 397 kcal |
| Energy | 1661 kj |
| Protein | 29.1 g |
| Total lipid (fat) | 30.3 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 47.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 261 mg |
| Potassium, K | 320 mg |
| Sodium, Na | 93.0 mg |
| Zinc, Zn | 4.6 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 37.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.41 mg |
| Riboflavin | 0.38 mg |
| Niacin | 5.5 mg |
| Pantothenic acid | 0.75 mg |
| Vitamin B-6 | 0.35 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 99.9 mg |
| Betaine | 3.9 mg |
| Vitamin B-12 | 1.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 10.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.34 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 104 iu |
| Vitamin D (D2 + D3) | 2.6 ug |
| Vitamin D3 (cholecalciferol) | 2.6 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.36 g |
| SFA 16:0 | 6.8 g |
| SFA 18:0 | 3.8 g |
| Fatty acids, total monounsaturated | 13.5 g |
| MUFA 16:1 | 0.72 g |
| MUFA 18:1 | 12.5 g |
| MUFA 20:1 | 0.24 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.7 g |
| PUFA 18:2 | 2.5 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.11 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 121 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.37 g |
| Threonine | 1.3 g |
| Isoleucine | 1.4 g |
| Leucine | 2.3 g |
| Lysine | 2.6 g |
| Methionine | 0.77 g |
| Cystine | 0.37 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.0 g |
| Valine | 1.6 g |
| Arginine | 1.8 g |
| Histidine | 1.2 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.5 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Serine | 1.2 g |
FAQ
How do I make braised spareribs tender?
The key is low and slow cooking. Braise the ribs at a low temperature (around 300°F/150°C) in a covered pot with liquid (like broth, wine, or sauce) for 2-3 hours, or until the meat easily pulls away from the bone.
Are spareribs the same as baby back ribs?
No. Spareribs come from the belly area and are flatter with more fat, while baby back ribs are from the loin, are curved, and are leaner and smaller.
Can I reduce the fat content of braised spareribs?
You can trim excess visible fat before cooking. After braising, you can also chill the dish and skim off the solidified fat from the surface before reheating and serving.
What's the best liquid for braising spareribs?
Common braising liquids include beer, red wine, soy sauce-based broths, or a mixture of stock and vinegar. The liquid should partially cover the ribs and be flavorful enough to create a rich sauce.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.97 kcal/g · 29% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.