Smarter Home Cooking

Asian Spare Ribs

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Asian Spare Ribs
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
1989
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,989 cal.(95 %)
Protein112.94 g(115 %)
Fat147.41 g(127 %)
Carbohydrates45.43 g(30 %)
Sugar added24.95 g(100 %)
Roughage1.19 g(4 %)
Vitamin A21.1 mg(2,638 %)
Vitamin D9 μg(45 %)
Vitamin E0.12 mg(1 %)
Vitamin B₁4.14 mg(414 %)
Vitamin B₂1.67 mg(152 %)
Niacin44.26 mg(369 %)
Vitamin B₆2.23 mg(159 %)
Folate30.21 μg(10 %)
Pantothenic acid3.72 mg(62 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂3.8 μg(127 %)
Vitamin C28.69 mg(30 %)
Potassium1,725.98 mg(43 %)
Calcium139.9 mg(14 %)
Magnesium117.71 mg(39 %)
Iron5.28 mg(35 %)
Iodine1.05 μg(1 %)
Zinc11.13 mg(139 %)
Saturated fatty acids53.48 g
Cholesterol455 mg

Ingredients

for
4
Ingredients
4 ½ lbs Pork ribs
1 pc fresh ginger (about 1")
2 garlic cloves
3 ozs dark soy sauce
freshly ground peppers
1 Red Bell pepper
1 green Bell pepper
1 onion
3 Tbsps cornstarch
Fat (for frying)
3 ozs sugar
How healthy are the main ingredients?
soy saucesugargingergarlic cloveonion

Preparation steps

1.

Rinse pork ribs, pat dry and cut between the bones into individual ribs. Peel and chop ginger and garlic. Mix with soy sauce and pepper. Coat ribs with the marinade in a bowl and refrigerate for about 1 hour. 

2.

Rinse both peppers, remove seeds and ribs and cut into thin rings.

3.

Peel, halve and thinly slice onion.

4.

Remove ribs from the marinade, drain and coat with cornstarch. Heat oil in a large pot. Cook ribs for about 5 minutes or until golden brown. Drain on paper towels.  

5.

Caramelize sugar lightly in a large pan. Deglaze pan with about 100 ml (approximately 2/5 cup) of water. Loosen caramel from the pan bottom and add onion and both peppers to the pan. Saute for about 2 minutes, adding more water or broth as needed. Add ribs to the pan and cook briefly.  

6.

Serve caramelized ribs with rice, if desired.

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