Grilled Pork Ribs with Two Salads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,286 cal. | (61 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 91 g | (78 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 55.8 μg | (93 %) | ||
| Vitamin B₁ | 3.7 mg | (370 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 40.3 mg | (336 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 27.7 μg | (62 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 2,313 mg | (58 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 32.7 g | |||
| Uric acid | 668 mg | |||
| Cholesterol | 290 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the ribs
- 2 kilograms Pork ribs
- 1 tsp Tomato paste
- 1 Tbsp honey
- 1 tsp Chinese 5 spice powder
- 1 tsp freshly grated ginger
- 2 Tbsps vegetable oil
- 2 Tbsps soy sauce
- salt
- peppers
- For Beetroot Salad
- 2 handfuls Lettuce
- 400 grams Beets (cooked)
- 1 red onion
- 2 Tbsps lemon juice
- salt
- peppers
- For Tomato and Pepper Salad
- 200 grams Cherry tomatoes
- 6 Radish
- ½ Cucumber
- 1 yellow Bell pepper
- 2 sprigs Basil
- 2 Tbsps White vinegar
- 3 Tbsps olive oil
- 1 pinch sugar
Preparation steps
Rinse ribs and pat dry. Combine tomato paste with honey, five-spice powder, ginger, oil and soy sauce. Coat pork ribs with marinade. Season with salt and pepper. Grill on hot grill for about 30 minutes, turning occasionally.
Prepare beetroot salad. Rinse lettuce leaves, spin dry. Cut beetroot into slices, peel onion, halve and cut into strips. Combine oil with lemon juice, season with salt and pepper. Combine lettuce, beetroot and onion. Toss with dressing, season to taste.
Prepare tomato and pepper salad. Rinse tomatoes, cut into quarters. Rinse radishes, halve and cut into thin slices. Rinse and peel cucumber, cut into small cubes. Rinse peppers, cut in half, remove seeds and ribs and cut into cubes. Rinse basil, shake dry and cut leaves into narrow strips. Prepare vinaigrette by combining vinegar with oil, salt, pepper and sugar. Combine all salad ingredients, toss with dressing and place into small bowls.
Cut ribs into portions, serve with two salads. If desired, accompany by horseradish dip.
