Meat
Spare Ribs
Spare ribs come from the belly side of the ribcage after the belly is removed—larger, meatier, and flatter than baby backs, with more bone and connective tissue. St. Louis style trims the spare rack into a neat rectangle by removing rib tips and sternum cartilage. They take smoke, braise, and oven low-and-slow better than a quick grill alone. They are prized for barbecue competitions and backyard pits: bark, smoke ring, and pull-from-bone texture. Remove the membrane on the bone side for better rub and bite. Cook until a probe meets little resistance; sauce at the end if at all. Expect a longer cook than baby backs.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.6 g
- Saturated Fat 5.11 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.82 g
- Polyunsaturated Fat 1 g
- Cholesterol 70.8 mg
- Sodium 59.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 62.7 g
- Energy 210 kcal
- Water 62.7 g
- Protein 22.4 g
- Fat 11.6 g
- Saturated Fat 5.11 g
- Monounsaturated Fat 4.82 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.8 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.19 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 471 mg
- Major Minerals 470 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.8 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.19 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Spare Ribs of Pork: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
American barbecue regions made spare ribs a pit staple alongside whole hog and shoulder.
St. Louis trim standardised spare-rib presentation for restaurants and contests.