1/2 of a typical pack
- Energy1078kJ 258kcal13%
- Fat16.1g23%
- Saturates6.3g32%
- Sugars6.2g7%
- Salt0.6g10%
of the reference intake*
Typical values per 100g: Energy 1027kJ / 246kcal
Product Description
- Slow cooked pork mini ribs in a barbecue flavour sauce.
- Marinated pork mini ribs slow cooked for meat that falls off the bone
Information
Ingredients
Pork Ribs (70%), Water, Tomato Purée, Sugar, Spirit Vinegar, Molasses, Smoked Paprika, Cornflour, Salt, Flavouring, Colour (Plain Caramel), Onion Powder, Black Pepper, Cayenne Pepper, Coriander, Chilli Powder, Cumin, Oregano, Garlic
Storage
Keep refrigerated.
Cooking Instructions
Oven
Temperature: , ,
Instructions: 200oC/Fan 180oC/Gas 6 30 mins Decant contents of the pouch into an ovenproof dish and cover with foil. Place in a preheated oven for 30 minutes. Stir half way through heating time and re-cover.
Cooking Precautions
- Remove outer packaging.
- All appliances vary, these are guidelines only.
- Check food is piping hot throughout before serving.
Produced in
Republic of Ireland
using pork from
the EU
Number of uses
2
Freezing Guidelines
- Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown.Not suitable for heating from frozen.
Defrosting
- Defrost thoroughly for a minimum of 12 hours in a refrigerator.Once defrosted, do not refreeze.Follow the preparation guidelines above
Warnings
- Warning: This product will contain bones.Caution: Take care when uncovering dish as product will be hot and steam may escape.
Name and address
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
- U.K.
Net Contents
340g e
Nutrition
| Typical Values | Per 100g | 1/2 of a typical pack (105g) |
|---|---|---|
| Energy | 1027kJ / 246kcal | 1078kJ / 258kcal |
| Fat | 15.3g | 16.1g |
| Saturates | 6.0g | 6.3g |
| Carbohydrate | 6.0g | 6.3g |
| Sugars | 5.9g | 6.2g |
| Fibre | 0.2g | 0.2g |
| Protein | 21.0g | 22.1g |
| Salt | 0.6g | 0.6g |
| *Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
Using Product Information
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