How many calories are in pork country style ribs?
A 3-ounce (85 g) braised serving of pork country-style ribs carries 232 calories, and the meat runs 273 calories per 100 g. One whole cooked rib, once the bone and gristle come off, weighs about 86 g and lands at 235. Fat is what moves that number here, not sauce.
You'd need to walk about 46 minutes to burn the 232 calories in a 3 oz (85 g) braised serving.
How long does it take to burn off 232 kcal of pork country ribs?
A 3 oz (85 g) braised serving is 232 kcal. Enter your weight and the amount you ate to see how long it takes you to burn that off:
lb
| Activity | Time to burn 232 kcal |
|---|---|
| Walking, brisk | 46 min |
| Cycling, moderate | 29 min |
| Swimming, moderate | 33 min |
| Jogging | 27 min |
| Weight training, moderate | 52 min |
Times are for a 155 lb adult at a steady pace; change the weight to see yours. The amount is set to the portion in the text (85 g); change it to what you actually ate. BodyPal works this out from your steps automatically.
On this page
- Pork country ribs quick facts
- US servings from one rib to a full plate
- Six versions of the same cut
- Why country ribs are not really ribs
- Saturated fat is the row to watch
- How do country ribs compare?
- Most popular pork country ribs brands
- FAQ
Pork country ribs quick facts
The row that matches what most people put on a plate is SR Legacy 167896, "Pork, fresh, loin, country-style ribs, separable lean and fat, cooked, braised". Braising is how these get cooked in most kitchens, low and slow until they pull, and almost nobody carves the fat off afterward. That record also ships a household measure — one rib, bone removed — that lines up with what you actually lift off the pan.
Choosing it matters. USDA splits this single cut across a dozen records separated by trim, bone and cooking method, and they range from 140 to 359 calories per 100 g. Pick the wrong one and you are off by more than double.
| Nutrient | Per 100 g | Per 3 oz (85 g) | % Daily Value |
|---|---|---|---|
| Calories | 273 | 232 | — |
| Total fat | 17.71 g | 15.1 g | 19% |
| Saturated fat | 6.3 g | 5.4 g | 27% |
| Carbohydrate | 0 g | 0 g | 0% |
| Dietary fiber | 0 g | 0 g | 0% |
| Total sugars | 0 g | 0 g | — |
| Protein | 26.49 g | 22.5 g | 45% |
| Sodium | 58 mg | 49 mg | 2% |
% Daily Value is based on a 2,000-calorie diet.
Verified nutrition data
Numbers on this page come from USDA FoodData Central, the U.S. Department of Agriculture’s food composition database, and from manufacturer labels where a branded product is named. Last verified September 2026. How we verify our data →
There is no added sugars row and no trans fat row, because the SR Legacy edition does not publish either for this record — and fresh pork with no marinade has no added sugar to publish. Cholesterol is 103 mg per 100 g, or 88 mg in a 3 oz serving, 29% of the Daily Value. Potassium comes in at 288 mg per 100 g, 245 mg per serving, 5%. The 49 mg of sodium is about a fiftieth of a teaspoon of table salt, which tells you the salt on this plate is whatever you rubbed on.
US servings from one rib to a full plate
| Serving | Weight | Calories |
|---|---|---|
| 1 oz | 28 g | 76 kcal |
| 3 oz, standard meat serving | 85 g | 232 kcal |
| One rib, bone removed | 86 g | 235 kcal |
| 4 oz | 113 g | 308 kcal |
| Two ribs | 172 g | 470 kcal |
| Per 100 g | 100 g | 273 kcal |
Only three of those are USDA's own measures: the 100 g figure, the 3 oz serving and the single rib, which USDA describes as the edible yield from one cooked rib weighing 140 g. The 1 oz, 4 oz and two-rib lines are our own arithmetic from that 100 g figure, not USDA servings.
The single-rib line is the useful one. Country ribs come out of the pan as recognizable slabs, so you count pieces, not ounces, and two of them — a normal dinner for a hungry adult — is 470 calories before a single side dish. That is where this cut quietly outruns a pork chop: portion size is decided by the butcher, not by you.
If you weigh, weigh cooked. A 4 oz raw slab is 214 calories on the raw record, and it shrinks to roughly 3 oz in the pan, which USDA prices at 232 braised. Same meat, 18 calories apart, because water left and fat stayed.
Six versions of the same cut
| Version | Per 100 g | Typical serving | Calories |
|---|---|---|---|
| Raw, lean and fat | 189 kcal | 4 oz (113 g) | 214 kcal |
| Raw, trimmed lean only | 140 kcal | 4 oz (113 g) | 158 kcal |
| Braised, lean only | 247 kcal | 3 oz (85 g) | 210 kcal |
| Broiled bone-in, lean only | 216 kcal | 3 oz (85 g) | 184 kcal |
| Roasted boneless, lean only | 219 kcal | 3 oz (85 g) | 186 kcal |
| Roasted bone-in, lean and fat | 359 kcal | 3 oz (85 g) | 305 kcal |
Two things in that table surprise people. First, cutting the fat off after braising barely helps: 232 drops to 210, a saving of 22 calories per 3 oz, because the fat has already rendered into the meat and you are only discarding what is left on the outside. If you want the trimmed number, trim before the pan, not after.
Second, dry heat is the expensive method, not the cheap one. Roasted bone-in with the fat left on is 359 calories per 100 g, the heaviest record for this cut, since nothing renders away into a braising liquid. Broiled lean only is the lightest cooked version at 216, where fat drips off the grate. Between those two extremes sits a 121-calorie gap per 3 oz on the same animal.
The roasted bone-in serving of 305 calories is our own arithmetic from the 359 per 100 g figure; the other rows use USDA's own serving weights.
Nothing here accounts for sauce. Every fresh pork record shows 0 g of carbohydrate, so any carb count you see on a barbecue plate came out of a bottle, and a sweet glaze can add 60 to 100 calories per rib depending on how heavily you mop.
Why country ribs are not really ribs
Read the USDA record name and the answer is right there: Pork, fresh, loin, country-style ribs. They are filed under loin, cut from the blade end near the shoulder, and most of what you eat is shoulder-style meat rather than rib meat. Boneless versions often contain no bone at all — they are strips of the same muscle.
That explains the nutrition. At 273 calories and 26.49 g of protein per 100 g braised, this behaves like a fatty chop, not like a spare rib. It also explains the record spread: bone-in and boneless are different butchery of the same muscle group, which is why USDA lists both at 216 to 219 calories per 100 g once trimmed. The bone changes the plate weight, not the meat.
Saturated fat is the row to watch
Calories are not the interesting number on this cut. Saturated fat is. A 3 oz braised serving carries 5.4 g, which is 27% of the FDA Daily Value of 20 g. Eat two ribs and you are near 55% of a day's allowance from one item. The roasted bone-in version is steeper still: 9.1 g of saturated fat in 3 oz, 45% of the DV, with 25.0 g of total fat.
The Dietary Guidelines for Americans put the ceiling at less than 10% of daily calories from saturated fat. If you are watching that line, the broiled lean-only version at 184 calories per 3 oz is the version to cook, and it costs you nothing in protein.
Protein is where this cut earns its place. That same 3 oz gives 22.5 g, 45% of the Daily Value, and MyPlate counts 3 oz of cooked meat as three ounce-equivalents of the protein group. Two ribs clear 45 g of protein. For satiety at dinner, that is a strong plate; for a calorie deficit, it is a heavy one, and the two facts are not in conflict — they just point to different portion sizes.
How do country ribs compare?
| Cut | Per 100 g | US serving | Calories |
|---|---|---|---|
| Pork country ribs, braised | 273 kcal | 3 oz (85 g) | 232 kcal |
| Pork tenderloin, roasted, lean only | 143 kcal | 3 oz (85 g) | 122 kcal |
| Pork blade chop, bone-in, lean only, raw | 143 kcal | 4 oz (113 g) | 162 kcal |
| Cured ham shank, bone-in, lean only, roasted | 139 kcal | 3 oz (85 g) | 118 kcal |
The country rib is the only cut in this table above 200 calories per 100 g; the other three land within 4 calories of one another. Note that the blade chop row is raw, so it will concentrate once cooked — it is not a like-for-like cooked comparison, just the record USDA publishes for that cut.
Our take: for weight loss, tenderloin wins and it is not close — 122 calories for 3 oz against 232, with the same protein per 100 g. Country ribs are a satiety pick, not a deficit pick. If you want them anyway, cook them lean and broiled at 184 per 3 oz, count pieces rather than ounces, and treat the sauce as a separate entry. The fresh cut also carries 49 mg of sodium per serving against a cured ham that is salted by definition, so on a low-sodium week fresh pork is the one that leaves you room.
Most popular pork country ribs brands in the United States
Ranked by how widely each product appears among foods sold in the United States, from the BodyPal food database of over 3.3 million products. Calories are the figures printed on each Nutrition Facts label, checked against USDA FoodData Central.
| Product | Calories (per 100 g) |
|---|---|
| Prairie Fresh Boneless Pork Country Style Ribs | 133 cal |
| Organic Prairie Organic Country-Style Boneless Pork Ribs | 143 cal |
| Market Pantry Country Style Boneless Pork Ribs | 162 cal |
| Tyson BBQ Seasoned Boneless Pork Country Style Ribs | 171 cal |
| Archer Farms Boneless Country-Style Pork Ribs Barbecue | 179 cal |
| Kroger Boneless Pork Butt Country Style Ribs | 188 cal |
Brand popularity: BodyPal food database. Nutrition: manufacturer labels / USDA FoodData Central.
Pork country rib FAQs
How many calories are in one pork country style rib?
One rib without the bone weighs about 86 g and gives 235 calories, braised, with the fat left on. USDA lists that yield from a whole cooked rib weighing 140 g, so the bone and trim account for the difference. Two ribs on a plate come to 470.
How many calories in 3 oz of country style ribs?
Three ounces (85 g) of braised country-style ribs, lean and fat, is 232 calories. Trim the fat off after cooking and the same 3 oz drops to 210, because most of the fat has already rendered into the meat. Four ounces cooked works out to 308.
Are country style ribs high in fat?
Yes — a 3 oz braised serving carries 15.1 g of total fat, 19% of the Daily Value, and 5.4 g of saturated fat, 27%. Roasted bone-in is heavier still: 25.0 g of fat and 9.1 g saturated in the same 3 oz, or 45% of the saturated fat DV.
Are boneless country ribs healthier than bone-in?
Not by much: boneless roasted, lean only, is 219 calories per 100 g; bone-in broiled, lean only, is 216. The bone changes almost nothing. What changes the number is the trim and the method: bone-in roasted with the fat left on jumps to 359 per 100 g.
How much protein is in country style pork ribs?
A 3 oz braised serving holds 22.5 g of protein, 45% of the Daily Value, from 26.49 g per 100 g. Two ribs push that past 45 g. Trimmed rows run higher per gram: boneless roasted lean only is 29.2 g of protein per 100 g.
Do country style ribs have carbs?
Zero — every USDA record for fresh country-style ribs shows 0 g of carbohydrate, 0 g of fiber and 0 g of sugar, cooked or raw. Anything you log as carbs came from the barbecue sauce, the rub or the sides, and none of that is in these numbers.
How many calories in 4 oz raw country style ribs?
Four ounces (113 g) of raw country-style ribs, lean and fat, is 214 calories, at 189 per 100 g. Trimmed raw drops to 158. That 4 oz raw shrinks to roughly 3 oz on the plate, which USDA prices at 232 calories braised, so raw weighing undercounts.
Are country style ribs actually ribs?
No — at 273 calories per 100 g braised, USDA files them under pork loin: the record name reads Pork, fresh, loin, country-style ribs. They are cut from the blade end of the loin, near the shoulder, which is why they cook and eat like a fatty chop.
Similar foods
- Hot wings — 571 cal for 6 wings
- Fish taco — 275 cal per taco
- Burger Patty — 230 cal per patty
- Pork Shoulder — 229 cal per 3 oz
- Pizza — 317 cal per slice
- New York Strip — 449 cal per 6 oz steak
Count it without the math
Point the camera at the plate and BodyPal counts the ribs, sauce and all.
