Glazed Pork Ribs
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 20 min.
Ready in
Calories:
1287
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,287 cal. | (61 %) | ||
| Protein | 88.47 g | (90 %) | ||
| Fat | 93.59 g | (81 %) | ||
| Carbohydrates | 18.71 g | (12 %) | ||
| Sugar added | 5.75 g | (23 %) | ||
| Roughage | 0.31 g | (1 %) |
more nutritional values
| Vitamin A | 49.16 mg | (6,145 %) | ||
| Vitamin D | 7.86 μg | (39 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 1.24 mg | (124 %) | ||
| Vitamin B₂ | 1.23 mg | (112 %) | ||
| Niacin | 35.85 mg | (299 %) | ||
| Vitamin B₆ | 1.13 mg | (81 %) | ||
| Folate | 16.54 μg | (6 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 6.05 μg | (13 %) | ||
| Vitamin B₁₂ | 3.27 μg | (109 %) | ||
| Vitamin C | 5.01 mg | (5 %) | ||
| Potassium | 1,126.62 mg | (28 %) | ||
| Calcium | 156.63 mg | (16 %) | ||
| Magnesium | 78.98 mg | (26 %) | ||
| Iron | 6.04 mg | (40 %) | ||
| Zinc | 14.01 mg | (175 %) | ||
| Saturated fatty acids | 34.83 g | |||
| Cholesterol | 370.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- ½ lemon
- 2 Tbsps honey
- 1 ½ Tbsps Worcestershire sauce
- 1 Tbsp butter (unsalted)
- ½ tsp ground ginger
- ½ tsp ground cilantro
- 250 grams Ketchup
- 1 garlic clove
- 2 sheets Spare rib (1 kg)
Preparation steps
1.
Line baking pan or a large tray with aluminum foil.
2.
Squeeze lemon juice. Whisk with honey, Worcestershire sauce, butter, ginger, ground coriander and ketchup. Peel garlic and chop finely, add to the sauce. Bring to a boil and set aside.
3.
Rinse and pat dry ribs, place into a prepared pan. Brush both sides with barbecue sauce and cover with aluminum foil. Let marinate for several hours or overnight in the refrigerator.
4.
Place pan on a hot grill and grill ribs, covered, for about 1 hour. Baste with marinade often.
5.
Remove ribs from the pan and baste with sauce again. Place on a wire rack and grill for about 1 more hour or until very tender, turning occasionally.
6.
Remove from the grill, let stand briefly and cut into individual portions. Serve.
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