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Country-Style Pork Ribs for the Dutch Oven

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.4126
Energy (kCal)419.8673
Carbohydrates (g)91.41
Total fats (g)1.7358
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place ribs in 6 quart or larger dutch oven with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat and cook, covered, for 1 1/2 hours. | 2. Skim foam from top. Add potatoes and onions. Cover and cook over medium-low heat for 45 minutes. | 3. Add sausage, sauerkraut (for 6 quart use 1 lb sauerkraut, can increase to 2 lb if you have a 9.5Qt dutch oven), carrots, salt and pepper. Cook, covered, 15-20 minutes (until carrots are tender-crisp). | 4. Stir in chard (may substitute Bok-Choy, mustard greens, beet greens -- ). Cover and let stand for 5 minutes. | 5. Serve in large soup bowls. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork rib 3 lbs 25.2167 0.0 5.61 0.1417
    garlic powder 1 tablespoon 32.107 7.0548 1.6054 0.0708
    russet potato 2 1/2 peeled quartered - - - -
    onion 2 quartered 120.0 28.02 3.3 0.3
    polska kielbasa 1 sliced 25.2167 0.0 5.61 0.1417
    sauerkraut 2 drained rinsed 80.8996 18.2237 3.8747 0.5961
    baby carrot 1 lb 158.7575 37.3761 2.903 0.5897
    salt 2 teaspoons - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    swiss chard 3/4 shredded - - - -

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



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