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Pork Spare-Ribs
Pork Spare-Ribs
Low concern
Whole pork cut regulated by USDA-FSIS. High in saturated fat depending on trim.
Found in
58 products
What it is
Cut of pork from the lower portion of the pig's ribs and breastbone, typically barbecued or roasted.
Whole-meat ingredient with characteristic flavor and texture.
Why it's flagged
- high saturated fat
- red meat classification (Group 2A IARC)
- sodium when cured/seasoned
What regulators actually say
"Red meat was classified as probably carcinogenic to humans (Group 2A)."
"Pork, fresh, spareribs, separable lean and fat — fat 23.4 g/100 g."
Regulatory status
United States — FDA
Regulated by USDA-FSIS under the Federal Meat Inspection Act.
European Union — EFSA
Subject to EU meat hygiene rules (Reg. 853/2004).
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