Apple-Stuffed Pork Ribs
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
522
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 902 mg | (23 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 kilogram thick Pork ribs (ready to cook)
- 3 sour Apple (granny smith)
- 200 grams Dried plum
- 150 milliliters Apple juice
- 1 tsp freshly chopped marjoram
- 3 Tbsps breadcrumbs
- salt
- freshly ground peppers
Preparation steps
1.
Preheat oven to 200°C (approximately 390°F).
2.
Soak plums in apple juice. Peel apples, quarter, core and thinly slice. Drain plums, cut into thin strips and mix with apples, bread crumbs and marjoram. Rinse meat and pat dry. Slice a pocket in the side and season, inside and out, with salt and pepper. Stuff apple mixture into pocket and secure with toothpicks. There will be some filling left over.
3.
Place meat in a roasting pan and bake for 30 minutes. Then turn roast, spread remaining filling around, pour in 300 ml (approximately 1.2 cups) of water and bake for another 1 1/2 hours. Add more water, if needed.
4.
Remove from oven, Season pan sauce with salt and pepper. Slice roast, drizzle with pan sauce and serve.
