Sweet BBQ Ribs
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 | 269 kcal | 13% |
| Fat | 15.9 g | 23% |
| of which saturates | 5.8 g | 29% |
| Carbohydrate | 6.1 g | 2% |
| of which sugars | 6.1 g | 7% |
| Fibre | 1.1 g | — |
| Protein | 24.8 g | 50% |
| Salt | 0.43 g | 7% |
Open Food Facts, ODbL, record updated 1 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork Ribs (78%), Water, Sweet Barbecue Glaze [Sugar, Water, Maple Syrup, Spirit Vinegar, Cane Molasses, Tomato Purée, Cornflour, Garlic Purée, Salt, Smoke Flavouring, Caramelised Sugar Syrup, Preservative (Potassium Sorbate), Colour (Paprika Extract)], Dried Glucose Syrup, Sugar, Spices, Salt, Onion Powder, Garlic Powder, Dextrose, Corn Starch, Dried Red Pepper, Rice Flour, Acidity Regulators (Sodium Diacetate, Trisodium Citrate), Tomato Flakes, Dried Onion, Dried Green Pepper, Oregano, Antioxidant (Sodium Ascorbate), Colour (Paprika Extract). using Dritich ond Ellnork
- E160cPaprika extractColour
- E202Potassium sorbatePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E301Sodium ascorbateAntioxidant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E331iiiTrisodium citrate
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.