Maple BBQ Pork Rib Rack
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 306 kcal | 15% |
| Fat | 21.1 g | 30% |
| of which saturates | 8.4 g | 42% |
| Carbohydrate | 5.9 g | 2% |
| of which sugars | 4.7 g | 5% |
| Fibre | 0.50 g | — |
| Protein | 23.0 g | 46% |
| Salt | 0.60 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork Ribs (78%), Maple Syrup Flavoured Sauce (10%), Water, Dried Glucose Syrup, Sugar, Spices (Paprika, Coriander Powder, Cumin Powder, Black Pepper, Ginger Powder), Salt, Dried Vegetables (Red Pepper Flakes, Tomato Flake, Onion, Green Pepper), Onion Powder, Garlic Powder, Dextrose, Acidity Regulators (Sodium Acetate, Sodium Citrate), Corn Starch, Rice Flour, Antioxidant (Sodium Ascorbate), Oregano, Colour (Paprika Extract). T Maple Syrup Flavoured Sauce contains: Water, Sugar, Muscovado Sugar, Molasses, Maple Syrup, Spirit Vinegar, Corn Starch, Tomato Paste, Rapeseed Oil, Garlic, Caramelised Sugar Syrup, Smoked Maltodextrin, Chilli Pepper, Flavouring, Preservative (Potassium Sorbate). En
- E160cPaprika extractColour
- E202Potassium sorbatePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iSodium acetatePreservative · Sequestrant
- E301Sodium ascorbateAntioxidant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork ribs”: 6.78 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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