Barbecued Ribs with Potato Wedges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,427 cal. | (68 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 95 g | (82 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 3.8 mg | (380 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 42.3 mg | (353 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 27.4 μg | (61 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 2,428 mg | (61 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 32.9 g | |||
| Uric acid | 669 mg | |||
| Cholesterol | 290 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the barbecued ribs
- 2 kilograms Pork ribs
- For the marinade
- 2 Tbsps Tomato paste
- 2 Tbsps Plum butter
- 1 Tbsp grated Horseradish
- 2 Tbsps thinner honey
- 1 Tbsp grated ginger
- 2 centiliters sherry
- 2 Tbsps balsamic vinegar
- 2 Tbsps vegetable oil
- salt
- cayenne pepper
- for the potato wedges
- 6 potatoes
- ½ tsp Chili powder
- salt
- peppers (from the mill)
- 3 Tbsps vegetable oil
- for the tomato salsa
- 1 onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 400 grams Tomatoes
- salt
- peppers (from the mill)
- Tabasco sauce
- 1 pinch sugar
Preparation steps
For the marinade: Whisk together all the ingredients for the marinade.
For the barbecued ribs: Rinse the ribs, pat dry, cut apart into two rib sections and brush with the marinade. Cover and marinate in a cool place for about 6 hours. Finish grilling the spare ribs on the grill while turning for about 15 minutes. Marinade continuously.
For the potato wedge: Scrub the potatoes under running water and cut into wedges. Boil potatoes in salted water for about 5 minutes. Blanch and then drain.
Whisk the oil with the chili powder, salt, and pepper. Toss the potato wedges with the chili oil. Bake in a preheated oven at 250°C (approximately 475°F) for about 5 minutes. Turn and then bake for 5 more minutes.
For the tomato salsa: Peel the onion and the garlic and chop finely. Sweat in a pan with hot oil. Crush the tomato with a potato masher. Season with salt, pepper, Tabasco, and sugar. Bring to a boil and then let simmer for about 20 minutes.
To serve, plate barbecued ribs with potato wedges and tomato salsa.
