Glazed Barbecue Ribs with Mixed Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,304 cal. | (62 %) | ||
| Protein | 98 g | (100 %) | ||
| Fat | 93 g | (80 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 46.2 μg | (77 %) | ||
| Vitamin B₁ | 3.8 mg | (380 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 39.8 mg | (332 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,795 mg | (45 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 33 g | |||
| Uric acid | 649 mg | |||
| Cholesterol | 290 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 2 kilograms Pork ribs
- For the marinade
- 1 Tbsp Tomato paste
- 5 Tbsps honey
- 1 Tbsp grated ginger
- 2 centiliters sherry
- 2 Tbsps white balsamic vinegar
- 2 Tbsps sunflower oil
- salt
- cayenne pepper
- For the salad
- 2 handfuls mixed Lettuce
- 200 grams Cherry tomatoes
- 1 Zucchini
- 4 Tbsps olive oil
- 3 Tbsps apple cider vinegar
- salt
- freshly ground peppers
Preparation steps
For the marinade: In a bowl, whisk together the tomato paste, 2 tablespoons honey, ginger, sherry, vinegar and oil, season with cayenne pepper. Rinse the spare ribs, pat dry, cut apart into 1-2 rib portions, add to the bowl and mix well. Cover and refrigerate 6 hours. Heat the grill to medium and oil the grates. Lift the ribs from the marinade and season with salt. Grill over indirect heat, turning the ribs occasionally until cooked through.
For the salad: Meanwhile, rinse the mixed salad, spin dry, pluck small and divide among bowls. Rinse and halve the cherry tomatoes and place on the salad. Rinse and slice the zucchini and brush with 1 tablespoon oil and season with salt and pepper. Place on a grill pan and grill until golden brown on each side for 1-2 minutes. In a bowl, whisk together the remaining olive oil and the vinegar, season with salt and pepper and drizzle over the salad. Baste the ribs with the remaining honey during the final cooking time and serve together with the zucchini and the salad.
