Smoky BBQ Pork Rib Rack
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 199 kcal | 10% |
| Fat | 8.8 g | 13% |
| of which saturates | 3.3 g | 16% |
| Carbohydrate | 14.0 g | 5% |
| of which sugars | 11.9 g | 13% |
| Fibre | 0.50 g | — |
| Protein | 15.7 g | 31% |
| Salt | 0.93 g | 16% |
Open Food Facts, ODbL, record updated 5 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
73% pork ribs, 18% smoky barbecue flavour sauce (water, sugar, tomato paste, spirit vinegar, cane molasses, cornflour, caramelised sugar syrup, smoked water, salt, garlic powder, cumin powder, onion powder, ground coriander seeds, ground black pepper, red paprika, oregano powder), 7% marinade (water, glucose syrup, salt, stabilisers: diphosphates, triphosphates, modified maize starch, acidity regulators: sodium citrates, citric acid, yeast extract), 2% barbecue flavour glaze (sugar, spices [paprika powder, onion powder, chilli pepper, black pepper, garlic powder], salt, tomato powder, maize starch, rice flour, smoke flavouring, red bell pepper, colour: paprika extract),
- E160cPaprika extractColour
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
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.