Barbecued Pork Ribs and Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,279 cal. | (61 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 91 g | (78 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 3.9 mg | (390 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 41.5 mg | (346 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 28.2 μg | (63 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 2,080 mg | (52 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 32.8 g | |||
| Uric acid | 690 mg | |||
| Cholesterol | 290 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the pork ribs
- 2 kilograms Pork ribs
- 2 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 100 milliliters Beef broth
- ½ Orange (juice)
- 4 Tbsps Ketchup
- 1 Tbsp sharp Mustard
- 2 Tbsps soy sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp ground paprika
- ½ lemon (juice)
- 1 Tbsp finely chopped ginger
- salt
- Tabasco sauce
- freshly ground peppers
Preparation steps
For the pork ribs: Rinse the pork ribs, pat dry and place in a pot. Cover with boiling water. Peel and halve 1 onion and 1 garlic clove. Add to the pot and simmer for 30 minutes.
For the barbecue sauce: Heat the oil in a skillet. Peel and dice 1 onion. Peel and press the garlic. Add the onion and garlic to the skillet and cook until translucent. Stir in the broth and orange juice. Allow to reduce until thickened. Pour into a bol and stir in the ketchup, mustard, soy sauce, worcestershire sauce, paprika, lemon juice and ginger. Season with the salt tabasco and pepper to taste.
For the pork ribs: Remove the ribs from the sauce and place on the grill. Brush with the barbecue sauce until cooked, about 15-20 minutes. Brush with more sauce before serving.
For the eggplant: Rinse and slice the eggplants. Place in a bowl and season with salt. Allow to sit until the water is released, about 10 minutes. Pat dry, brush with olive oil and season with pepper to taste. Grill on both sides, about 5-6 minutes.
Rinse the tomatoes, quarter, core and dice. Rinse the arugula and pat dry. In a bowl, stir the tomatoes with the arugula, 2 tablespoons olive oil and the lemon juice. Place on top of the eggplant.
For serving: Serve the pork ribs with the eggplant.
