BBQ Ribs with Mixed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,036 cal. | (49 %) | ||
| Protein | 23.56 g | (24 %) | ||
| Fat | 56.59 g | (49 %) | ||
| Carbohydrates | 118.75 g | (79 %) | ||
| Sugar added | 31.44 g | (126 %) | ||
| Roughage | 12.55 g | (42 %) |
| Vitamin A | 3,093.44 mg | (386,680 %) | ||
| Vitamin D | 1.02 μg | (5 %) | ||
| Vitamin E | 6.23 mg | (52 %) | ||
| Vitamin B₁ | 1.03 mg | (103 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 11.79 mg | (98 %) | ||
| Vitamin B₆ | 1.07 mg | (76 %) | ||
| Folate | 115.96 μg | (39 %) | ||
| Pantothenic acid | 2.97 mg | (50 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0.45 μg | (15 %) | ||
| Vitamin C | 121.92 mg | (128 %) | ||
| Potassium | 1,524.21 mg | (38 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 130.55 mg | (44 %) | ||
| Iron | 3.83 mg | (26 %) | ||
| Iodine | 1.59 μg | (1 %) | ||
| Zinc | 2.92 mg | (37 %) | ||
| Saturated fatty acids | 15.96 g | |||
| Cholesterol | 74.49 mg |
Ingredients
- For the BBQ ribs
- 2 Pork ribs
- 125 milliliters vegetable oil
- 1 tsp Mustard
- 1 Tbsp soy sauce
- Tabasco sauce
- salt
- freshly ground peppers
- 2 Tbsps Ketchup
- 2 garlic cloves
- 1 garlic clove
- 10 Tbsps brown sugar
- 1 tsp salt
- freshly ground Black pepper
- 10 Tbsps Ketchup
- 1 Tbsp Vinegar
- Tabasco sauce
- 2 tsps red chili peppers (chopped)
- For the vegetables
- 400 grams Corn (canned)
- 200 grams Frozen pea
- 2 Red Bell pepper
- 3 Tbsps butter
- salt
- freshly ground peppers
- 800 grams Sweet potato
Preparation steps
For the ribs: Cut the rib racks into 3-4 rib sections. Rinse and pat dry. Peel and mince the garlic. Mix with the oil, mustard, soy sauce and ketchup and season with tabasco, salt and pepper. Marinate for 2 hours then grill for 8-10 minutes per side, brushing occasionally with the marinade.
For the sauce: Combine the garlic, brown sugar, salt, ketchup, vinegar and chopped chile in a small saucepan, season with pepper and simmer over low heat for 15 minutes, stirring several times. Brush over the ribs.
For the vegetables: Scrub the potatoes thoroughly and cook in salted water for about 25 minutes.
Rinse the peppers, remove the stems, seeds and pith and dice. Melt the butter in a large pot and sauté the peppers for 3 minutes. Add the corn and thawed peas and simmer for 5 minutes. Season with salt and pepper.
Arrange the ribs and vegetables on serving plates. Brush more barbecue sauce over the ribs to serve.
