Pork Spare Ribs with Barbecue Sauce
(Percentage of daily recommendation)
|Calorie||2,198 kcal||(105 %)|
|Protein||146.33 g||(149 %)|
|Fat||158.59 g||(137 %)|
|Carbohydrates||39.79 g||(27 %)|
|Sugar added||18.71 g||(75 %)|
|Roughage||0.82 g||(3 %)|
|Vitamin A||42.2 mg||(5,275 %)|
|Vitamin D||13 μg||(65 %)|
|Vitamin E||3.45 mg||(29 %)|
|Vitamin B₁||2.07 mg||(207 %)|
|Vitamin B₂||2.02 mg||(184 %)|
|Niacin||59.1 mg||(493 %)|
|Vitamin B₆||1.89 mg||(135 %)|
|Folate||32.35 μg||(11 %)|
|Pantothenic acid||3.83 mg||(64 %)|
|Biotin||11.31 μg||(25 %)|
|Vitamin B₁₂||5.4 μg||(180 %)|
|Vitamin C||6.4 mg||(7 %)|
|Potassium||1,869.64 mg||(47 %)|
|Calcium||263.12 mg||(26 %)|
|Magnesium||131.73 mg||(44 %)|
|Iron||9.99 mg||(67 %)|
|Iodine||0.75 μg||(0 %)|
|Zinc||23.18 mg||(290 %)|
|Saturated fatty acids||56.62 g|
Peel and finely chop onion and garlic. In a saucepan, cook onion and garlic briefly in hot oil until translucent. Add ketchup, a little water, and vinegar. Stir in sugar, Worcestershire sauce, and chili powder. Season with salt and pepper and bring to a boil. Reduce heat to low. Simmer, partially covered, stirring occasionally, until desired consistency, about 15 minutes. Remove from heat and season to taste.
Rinse ribs, pat dry and brush with some of the barbecue sauce. Let marinate about 30 minutes. Grill ribs over low heat (adjust rack to the highest distance from the coals), turning halfway through cooking time and brushing occasionally with barbecue sauce, about 40 minutes (adjust grilling time depending on the thickness of ribs).
Cut ribs into individual portions and serve remaining barbecue sauce on the side.
Serve with potatoes and coleslaw, if desired.