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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre cook the ribs for 30 mins in water or pressure cooker. | 2. Use a small pan to make the mop. | 3. Mix together the cider, onions and jalapeños and bring to the boil, reduce the heat and simmer till reduced by half. | 4. Add the remaining ingredients, reboil and remove from the heat. | 5. Pre heat the oven to medium. | 6. Remove the ribs from the water / pressure cooker, and place on a rack over a tray. Add 4 cup water to the tray. | 7. Spoon some of the mop over the ribs and place in the oven, baste every 20 miins or so, do not let the ribs dry too much. Cook for 1 hour. | 8. In a small pan reheat the mop and thicken with cornstarch. | 9. Serve the ribs with a cold rice salad, with the mop as a dip. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork back rib	4	lb		1613.8703	0.0	359.0408	9.0667
cider	2	cups		100.38	4.4454	0.0	0.0
onion	1/4	cup	minced	16.0	3.736	0.44	0.04
jalapeno	2		seeded chopped	3.2625	0.7312	0.1024	0.0416
ketchup	1/4	cup		1613.8703	0.0	359.0408	9.0667
white wine vinegar	2	tablespoons		1613.8703	0.0	359.0408	9.0667
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.