RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	90.1236
Energy (kCal)	482.5816
Carbohydrates (g)	19.1802
Total fats (g)	2.6523
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0915
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2357
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.8246
Tocopherol, beta (mg)	0.0065
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1694
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0132
Proline (g)	0.0338
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0578
Adjusted Protein (g)	0.0000
Cystine (g)	0.0049
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	77.1693
Copper, Cu (mg)	1.3685
Maltose (g)	0.0000
Zinc, Zn (mg)	4.8236
Total lipid (fat) (g)	2.6523
Vitamin K (phylloquinone) (g)	4.2239
Cholesterol (mg)	226.6672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0140
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.2410
Folate, total (g)	76.0895
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1326.3011
Energy (kcal)	482.5816
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0702
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0035
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	9.3883
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0837
Vitamin C, total ascorbic acid (mg)	11.9356
Lutein + zeaxanthin (g)	52.3700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0146
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	113.7166
Fatty acids, total saturated 16:0 (g)	0.4517
Carbohydrate, by difference (g)	19.1802
Vitamin D (IU)	0.0000
Fructose (g)	0.1158
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0456
Tyrosine (g)	0.0051
Potassium, K (mg)	1828.6523
Fatty acids, total saturated 12:0 (g)	0.0022
Vitamin A, RAE (g)	180.6246
Serine (g)	0.0062
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0100
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0015
Fatty acids, total saturated 14:0 (g)	0.0142
Histidine (g)	0.0049
Isoleucine (g)	0.0105
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.9416
Water (g)	783.5816
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	444.4167
Sodium, Na (mg)	1291.1197
Iron, Fe (mg)	11.6721
Energy (kJ)	2017.0701
Ash (g)	7.8410
Caffeine (mg)	0.0000
Glycine (g)	0.0162
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0004
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3514
Fatty acids, total polyunsaturated (g)	0.9869
Vitamin E (alpha-tocopherol) (mg)	3.3698
Sucrose (g)	0.0205
Vitamin B-6 (mg)	0.6005
Fatty acids, total trans-polyenoic 13:0 (g)	0.0007
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0097
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.5670
Starch (g)	0.0000
Pantothenic acid (mg)	0.0240
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6150
Folate, food (g)	76.0895
Fatty acids, total saturated 20:1 (g)	0.0004
Fatty acids, total monounsaturated (g)	0.4856
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0004
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	298.9378
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6422
Vitamin B-12 (g)	4.5333
Calcium, Ca (mg)	677.4778
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0770
Alanine (g)	0.0122
Glutamic acid (g)	0.0429
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	57.3467
Vitamin E, added (mg)	0.0000
Retinol (g)	136.9170
Leucine (g)	0.0170
Folate, DFE (g)	76.0895
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.9396
Tryptophan (g)	0.0019
Threonine (g)	0.0073
Fatty acids, total polyunsaturated 18:1 c (g)	0.0841
Manganese, Mn (mg)	0.0459
Protein (g)	90.1236
Cryptoxanthin, beta (g)	96.9800
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4150
Betaine (mg)	0.0729
Phosphorus, P (mg)	879.1019
Tocopherol, gamma (mg)	0.0921

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place the ribs in a dutch oven or large saucepan with enough water to cover. | 2. Bring to a boil, lower the temperature and simmer the ribs for 30 minutes. | 3. Drain the ribs. | 4. Preheat the oven to 350°F. | 5. Season the ribs with salt and pepper to taste. | 6. Place in a shallow roasting pan meaty side up. | 7. Combine the sauce ingredients, and pour over the ribs. | 8. Bake until done, about 1 1/2 to 2 hours. | 9. Baste ribs with sauce every 15 minutes. | 10. If sauce gets too thick, add a bit of water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sparerib rack	1		cut	403.4676	0.0	89.7602	2.2667
ketchup	1	cup		403.4676	0.0	89.7602	2.2667
worcestershire sauce	1/3	cup		71.5	17.8383	0.0	0.0
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt	1	teaspoon		-	-	-	-
tabasco sauce	1	dash		403.4676	0.0	89.7602	2.2667
water	1 1/2	cups		0.0	0.0	0.0	0.0
honey	1	cup		-	-	-	-

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

Cooking in progress....

Myrt's Spareribs