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Dublin Pork Spareribs with Apples

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.2908
Energy (kCal)226.2
Carbohydrates (g)53.6601
Total fats (g)0.48
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Tie parsley, thyme and bay leaf in a bunch. | 2. Cut the outside fat and rind from the sparerib chops and cut them into thin strips (reserve the fat). | 3. Peel, core and slice the apples thinly and cut the onions into thin slices. | 4. Season the chops with salt and pepper. | 5. Butter a wide casserole dish, put in a layer of apple slices, sprinkle them with half the sugar and spread half the onions over the top. | 6. Season with salt and pepper and place the chops on top. | 7. Place the bunch of herbs in the centre. | 8. Cover with more onions, more apples and the remaining sugar. | 9. Place the pieces of reserved pork fat criss-crossed in a lattice over the top, pour in the cider, cover the pot and bake at 180°C/ 350°F/ Gas Mark 4 for for 1 hour. | 10. Lower the heat to 150°C/ 300°F/ Gas Mark 2 and cook for a further hour. | 11. Skim off the excess fat from the top and turn up the heat to 220°C/ 425°F/ Gas Mark 7 to crisp the crackling and lightly brown the apples to a pale gold colour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sparerib pork chop 6 slices - - - -
    cooking apple 4 sharp - - - -
    onion 3 192.0 44.832 5.28 0.48
    salt - - - -
    pepper ground - - - -
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    parsley - - - -
    thyme - - - -
    bay leaf - - - -
    cider 6 fluid - - - -

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



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