Grilled Chile-Ginger Spare Ribs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,172 cal. | (103 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 191 g | (165 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 39 g | (156 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 32.1 mg | (268 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 856 mg | (21 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 78.3 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 320 mg | |||
| Complete sugar | 48 g |
Ingredients
- Ingredients
- 4 Red chili peppers
- 80 grams ginger
- 4 scallions
- 1 sprig Lemongrass
- 2 kilograms Spare rib (cut into smaller pieces)
- 2 Tbsps salt
- 150 grams brown sugar
- 2 Tbsps Lime juice
- 100 milliliters Beef stock
- 2 Tbsps Red Red currant jam
- 2 sprigs rosemary
Preparation steps
Rinse 2 of the chile peppers and roughly chop. Peel the ginger and cut into thin slices. Rinse the scallions and lemongrass and roughly chop. Add the ribs to a large pot and cover with about 2 liters (approximately 8 cups) of water. Add the chile peppers, ginger, scallion and lemongrass to the pot along with the salt and about 75 grams (about 1/3 cup) of brown sugar. Bring to a boil, reduce the heat and let simmer for about 45 minutes, until the meat is tender. Remove the ribs from the pot and let cool.
In a saucepan over medium heat, whisk the remaining brown sugar with the lime juice, beef stock, currant jam and the remaining chile peppers until the sugar has dissolved.
Preheat the grill. Brush the ribs with the marinade and cook on the hot grill, brushing often with the marinade and flipping halfway through. Garnish with fresh rosemary and serve immediately.
