Barbecued Pork Ribs and Eggplant

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Barbecued Pork Ribs and Eggplant
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
1279
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,279 cal.(61 %)
Protein100 g(102 %)
Fat91 g(78 %)
Carbohydrates15 g(10 %)
Sugar added4 g(16 %)
Roughage4.4 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E7 mg(58 %)
Vitamin K37 μg(62 %)
Vitamin B₁3.9 mg(390 %)
Vitamin B₂1.1 mg(100 %)
Niacin41.5 mg(346 %)
Vitamin B₆2.6 mg(186 %)
Folate82 μg(27 %)
Pantothenic acid3 mg(50 %)
Biotin28.2 μg(63 %)
Vitamin B₁₂9 μg(300 %)
Vitamin C42 mg(44 %)
Potassium2,080 mg(52 %)
Calcium123 mg(12 %)
Magnesium158 mg(53 %)
Iron9.6 mg(64 %)
Iodine8 μg(4 %)
Zinc6.8 mg(85 %)
Saturated fatty acids32.8 g
Uric acid690 mg
Cholesterol290 mg
Complete sugar13 g

Ingredients

for
4
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
For the eggplant
2 Eggplant
salt
olive oil
freshly ground peppers
2 Tomatoes
1 handful Arugula
2 Tbsps lemon juice
How healthy are the main ingredients?
KetchupArugulaMustardsoy saucegingeronion

Preparation steps

1.

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.

2.

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. 

3.

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.

4.

For serving: Serve the pork ribs with the eggplant.