Roast Pork Ribs
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 20 h. 50 min.
Ready in
Calories:
574
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,012 mg | (25 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 ozs Tomato paste
- ⅓ cup soy sauce
- ¼ cup honey
- ½ tsp ground Mustard
- 2 cloves garlic cloves (minced)
- 3 Tbsps olive oil
- 48 ozs Pork ribs (back)
- ½ cup water (divided)
Preparation steps
1.
In a large container (big enough to hold all the ribs), mix tomato paste, soy sauce, honey, ground mustard, garlic, and olive oil. Stir until smooth and even to form a marinade.
2.
Rinse ribs and pat the surface of the ribs dry with paper towels before marinating. Use tongs to roll one rib at a time in the marinade and continue with the rest of the ribs until each of them is well coated. Set the ribs in fridge to marinate over night.
3.
When ready to cook, preheat oven to 350° F /175º C. Take out the ribs and let them rest about 15 minutes. In the meanwhile, add 1/4 cup water in a large baking dish (use a roasting pan if you have one) and transfer the ribs.
4.
Bake uncovered for 2 to 2 1/2 hours. Half way through roasting, flip the ribs by using tongs and add the other 1/4 cup water from each corner of your baking dish.
5.
When done roasting, let the ribs rest for 10 minutes to allow the juices to redistribute throughout the meat.
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