Pork, fresh, spareribs, separable lean and fat, cooked, roasted
Whole food · Pork Products
Photo: Wikipedia
These are pork ribs roasted until the exterior develops a deep, caramelized crust while the meat turns tender and juicy. The flavor is rich and savory with a satisfying, slightly chewy texture from the combination of lean meat and rendered fat. Nutritionally, they are a high-protein, zero-carb option, delivering significant energy primarily from fat.
💚 Why it's loved
People love spareribs for their deep, savory flavor and the primal satisfaction of eating meat directly from the bone. They are a centerpiece of communal feasts and BBQ culture, prized for their versatility in marinades and sauces from sweet to spicy.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie density can be a concern for those monitoring energy intake or managing heart health. To counteract, practice strict portion control (stick to a 3-4 oz serving), trim excess visible fat before cooking, and pair with large portions of fibrous, non-starchy vegetables like roasted broccoli or a vinegar-based slaw to add volume and balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential B vitamins, particularly B12 and niacin.
- Rich in minerals like selenium and phosphorus.
- Zero carbohydrates, suitable for ketogenic and low-carb diets.
- High satiety factor due to protein and fat content.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'spareribs' is a linguistic corruption of the German 'Spareribs,' which itself was an adaptation of the Italian 'spuntini' meaning 'snacks' or 'appetizers,' not literally 'spare' ribs.
Full nutrition (scales with serving)
| Water | 48.1 g |
| Energy | 361 kcal |
| Energy | 1512 kj |
| Protein | 20.9 g |
| Total lipid (fat) | 30.9 g |
| Ash | 0.82 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 162 mg |
| Potassium, K | 265 mg |
| Sodium, Na | 91.0 mg |
| Zinc, Zn | 3.3 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 30.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.42 mg |
| Riboflavin | 0.33 mg |
| Niacin | 6.1 mg |
| Pantothenic acid | 0.81 mg |
| Vitamin B-6 | 0.59 mg |
| Folate, total | 0.00 ug |
| Folate, food | 0.00 ug |
| Choline, total | 71.0 mg |
| Betaine | 3.4 mg |
| Vitamin B-12 | 0.45 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 88.0 iu |
| Vitamin D (D2 + D3) | 2.2 ug |
| Vitamin D3 (cholecalciferol) | 2.2 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 9.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.34 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 5.6 g |
| SFA 17:0 | 0.09 g |
| SFA 18:0 | 3.1 g |
| SFA 20:0 | 0.04 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 10.7 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.56 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 10.0 g |
| MUFA 18:1 c | 9.8 g |
| MUFA 20:1 | 0.16 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 2.7 g |
| PUFA 18:2 n-6 c,c | 2.6 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.13 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.10 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:4 | 0.10 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 |
| Fatty acids, total trans | 0.24 g |
| Fatty acids, total trans-monoenoic | 0.14 g |
| TFA 18:1 t | 0.14 g |
| TFA 18:2 t,t | 0.10 g |
| Fatty acids, total trans-polyenoic | 0.10 g |
| Cholesterol | 105 mg |
| Tryptophan | 0.22 g |
| Threonine | 0.94 g |
| Isoleucine | 1.0 g |
| Leucine | 1.8 g |
| Lysine | 1.9 g |
| Methionine | 0.57 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.88 g |
| Tyrosine | 0.80 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.90 g |
| Alanine | 1.2 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.3 g |
| Glycine | 0.94 g |
| Proline | 0.84 g |
| Serine | 0.90 g |
| Hydroxyproline | 0.05 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the difference between spareribs and baby back ribs?
Spareribs are larger, flatter, and come from the belly side of the pig, containing more bone and fat. Baby back ribs are smaller, leaner, and curved, taken from the loin area. Spareribs often have a more robust flavor but require longer cooking to become tender.
How can I tell when roasted spareribs are done?
The most reliable test is the 'bend test': when picked up with tongs at one end, the rack should bend easily and the meat should start to crack on the surface. The internal temperature should reach 190-205°F (88-96°C) for the collagen to fully break down into gelatin, making the meat tender.
Why are my roasted spareribs tough?
Toughness usually means they are undercooked. The connective tissue in ribs needs time and low heat to dissolve. Ensure you cooked them long enough (often 2.5-3 hours at 275-300°F/135-150°C). If they are tough, return them to the oven wrapped in foil with a splash of liquid and cook until tender.