Grilled Spare Ribs with Potato Salad
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1076
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,076 cal. | (51 %) | ||
| Protein | 77 g | (79 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 33 mg | (275 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,932 mg | (48 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 523 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms Pork ribs
- 1 bunch oregano (chopped)
- 1 Tbsp honey
- 1 Tbsp Vinegar
- 2 Tbsps soy sauce
- 1 tsp Curry powder
- 1 green chili pepper (chopped)
- 100 grams Ketchup
- salt
- freshly ground pepper
- 700 grams starchy potatoes
- 1 handful lamb's lettuce
- 1 shallot (diced)
- 150 milliliters Beef broth
- 3 Tbsps White vinegar
- 4 Tbsps vegetable oil
Preparation steps
1.
Rinse the potatoes and cook in boiling salted water for about 30 minutes until tender.
2.
Rinse the ribs and pat dry. Mix the oregano with honey, vinegar, soy sauce, curry, chile and ketchup. Generously season with salt and pepper. Coat the ribs with the mixture. Place on a hot grill and cook approximately 25-35 minutes, bastint with the sauce and turning occasionally.
3.
Peel the potatoes, let cool slightly and cut into slices.
4.
Boil the broth with shallots and vinegar and pour over the potatoes. Season with salt and pepper, stir gently and let stand 10 minutes to marinate. Rinse the lettuce, trim and add to the potato salad. Stir, season to taste with oil and serve with the ribs.
