Grilled Glazed Ribs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,152 cal. | (102 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 195 g | (168 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 31 g | (124 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 33.1 mg | (276 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 975 mg | (24 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 78.6 g | |||
| Uric acid | 398 mg | |||
| Cholesterol | 320 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 200 grams Ketchup
- 50 milliliters apple cider vinegar
- 75 grams brown sugar
- 2 Tbsps Worcestershire sauce
- Chili powder
- ground paprika (De la Vera)
- salt
- freshly ground peppers
- 2 kilograms Spare rib
- 1 scallion
- 1 Red Pepperoncini
- 1 Lime
Preparation steps
For the barbecue sauce, peel the onion and garlic. Chop both finely and sweat briefly in hot oil until translucent. Add the ketchup, a little water and vinegar. Stir in the sugar, Worcestershire sauce, chili powder and paprika, season with salt and pepper and bring to a boil. Simmer at low heat half-covered, stirring occasionally, about 15 minutes until the desired consistency is reached. Taste and remove from the heat.
Rinse the ribs, pat dry and brush with some sauce. Infuse about 30 minutes. Heat the grill and mix in some wood chips for a nice smoky flavor. Broil the ribs on the grill over low heat (sufficient distance to embers) about 40 minutes (longer or shorter depending on the thickness). Turn halfway regularly and brush with the barbecue sauce.
Trim the scallion, rinse and cut diagonally into thin rings. Trim the peperoncini, rinse, cut in half, scrape out seeds and chop finely. Cut the lime in wedges.
Portioning the ribs and serve garnished with scallion rings and pepper cubes. Serve the remaining sauce separately alongside lime wedges. Serve with a coleslaw and corn on the cob.
