Barbecue Spare Ribs with Coleslaw
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
6 h. 50 min.
Preparation
Calories:
1323
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,323 cal. | (63 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 94 g | (81 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 304.7 μg | (508 %) | ||
| Vitamin B₁ | 3.7 mg | (370 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 40.5 mg | (338 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 29.7 μg | (66 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 2,260 mg | (57 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 36.4 g | |||
| Uric acid | 687 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms Pork ribs
- For Marinade
- 2 Tbsps Tomato paste
- 1 Tbsp grated Horseradish
- 2 Tbsps honey
- 1 Tbsp grated ginger
- 2 centiliters sherry
- 2 Tbsps balsamic vinegar
- 2 Tbsps vegetable oil
- salt
- cayenne pepper
- For Coleslaw
- 1 kilogram Green cabbage
- 2 Tbsps Vinegar
- 50 grams smoked Bacon (diced and sautéed)
- salt
- freshly ground peppers
Preparation steps
1.
Combine all ingredients for marinade, mix well. Rinse spareribs, pat dry and coat with marinade. Reserve some marinade for later use. Cover and marinate in a cool place for 6 hours. Cook spareribs under a broiler, watching carefully, for about 8 minutes. Baste with marinade while cooking.
2.
Serve pork ribs accompanied with barbecue sauce and coleslaw.
3.
Halve cabbage, core, slice finely and boil in salted water. Drain.
4.
Combine vinegar and oil, mix well. Combine cabbage, bacon, toss with dressing and season with salt and pepper. Let stand for 30 minutes. Serve with ribs.
