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Oven Spareribs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.8028
Energy (kCal)432.0985
Carbohydrates (g)104.4118
Total fats (g)2.7345
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut approximately 2-3 lbs spare ribs into serving pieces and wash and place in large roasting pan. They are better not too crowded. | 2. Sprinkle over EACH layer a mixture of the rest of the ingredients. | 3. Mix together catsup, cider vinegar and Worcestershire sauce and enough water to just cover the ribs. | 4. This is to be spooned over the ribs occasionally as it thickens until well browned. | 5. Bake 2 1/2 hours in 375F oven. I prefer to make the ribs a day ahead and chill them in the pan - take off fat and reheat. | 6. Save leftover sauce and freeze to use with pork chops later. I usually double the batch of sauce so that I will have plenty left. | 7. Serve with baked potatoes and Dill Pickle Salad (Recipe #130033). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork rib 2 -3 lb 0.0 0.0 0.0 0.0
    celery 3 stalks chopped 30.72 5.7024 1.3248 0.3264
    chili powder 2 tablespoons 45.12 7.952000000000001 2.1536 2.2848
    english mustard 1 tablespoon 0.0 0.0 0.0 0.0
    brown sugar 1/4 cup 209.0 53.9495 0.066 0.0
    salt 2 teaspoons - - - -
    pepper 1 dash 0.251 0.064 0.0104 0.0033
    garlic powder 1 dash - - - -
    catsup 1/2 cup 121.2 32.88 1.248 0.12
    cider vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    water - - - -

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



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