RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.707
Energy (kCal)	252.526
Carbohydrates (g)	52.8581
Total fats (g)	2.7619
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1386
Fatty acids, total polyunsaturated 17:1 (g)	0.0006
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2198
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.1381
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1475
Proline (g)	0.0940
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0549
Adjusted Protein (g)	0.0000
Cystine (g)	0.0209
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.5510
Copper, Cu (mg)	0.2999
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6969
Total lipid (fat) (g)	2.7619
Vitamin K (phylloquinone) (g)	11.7170
Cholesterol (mg)	1.9200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0013
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0150
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	7.2200
Folate, total (g)	22.6225
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	495.7120
Energy (kcal)	252.5260
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0062
Fatty acids, total saturated 14:1 (g)	0.0019
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0205
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	26.8655
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0391
Vitamin C, total ascorbic acid (mg)	16.5052
Lutein + zeaxanthin (g)	53.0865
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0895
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)	43.3700
Fatty acids, total saturated 16:0 (g)	0.3139
Carbohydrate, by difference (g)	52.8581
Vitamin D (IU)	0.0000
Fructose (g)	0.0747
Fluoride, F (g)	1.5732
Aspartic acid (g)	0.1980
Tyrosine (g)	0.0447
Potassium, K (mg)	505.5090
Fatty acids, total saturated 12:0 (g)	0.0081
Vitamin A, RAE (g)	24.5190
Serine (g)	0.0601
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0628
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0071
Histidine (g)	0.0337
Isoleucine (g)	0.0660
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.3587
Water (g)	85.6068
Fatty acids, total saturated 8:0 (g)	0.0047
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)	292.6830
Sodium, Na (mg)	1951.5670
Iron, Fe (mg)	2.6409
Energy (kJ)	1055.6340
Ash (g)	10.2999
Caffeine (mg)	0.0000
Glycine (g)	0.0722
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.1685
Fatty acids, total polyunsaturated (g)	1.3134
Vitamin E (alpha-tocopherol) (mg)	1.5510
Sucrose (g)	0.0081
Vitamin B-6 (mg)	0.3948
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0016
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0663
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0070
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	8749.8875
Starch (g)	0.0000
Pantothenic acid (mg)	0.2264
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)	0.1047
Folate, food (g)	22.6225
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.6953
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0864
Choline, total (mg)	20.4172
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.5669
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	89.3820
Fatty acids, total saturated 10:0 (g)	0.0582
Galactose (g)	0.0137
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0605
Glutamic acid (g)	0.2302
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	9.4245
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1175
Folate, DFE (g)	22.6225
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)	5.4584
Tryptophan (g)	0.0194
Threonine (g)	0.0483
Fatty acids, total polyunsaturated 18:1 c (g)	0.0427
Manganese, Mn (mg)	2.2322
Protein (g)	5.7070
Cryptoxanthin, beta (g)	1.1500
Fatty acids, total saturated 18:1 undifferentiated (g)	0.6855
Betaine (mg)	0.5318
Phosphorus, P (mg)	99.1360
Tocopherol, gamma (mg)	0.4102

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. Cut ribs into easy to handle pieces and trim off extra fat. | 2. Place in a shallow glass or ceramic baking dish. | 3. Combine all other ingredients and pour over ribs. | 4. Turn ribs until all sides are coated, cover with plastic wrap and refrigerate overnight. | 5. Turn several times during the marinating period to fully coat all sides of ribs. | 6. Preheat oven to 375 degrees. | 7. Turn ribs in sauce one more time and place, uncovered, in the oven for 1 hour and 15 minutes. | 8. Every half hour or so, turn ribs over so that all sides are fully coated. | 9. Cook ribs until nearly all the sauce is gone. | 10. The ribs will look quite dark. | 11. Do not make the mistake of thinking they are overcooked. | 12. They are supposed to look like that! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork sparerib	4 -5	lb	lean	0.0	0.0	0.0	0.0
dark soy sauce	1/4	cup		-	-	-	-
hoisin sauce	1/4	cup		140.8	28.2112	2.1184	2.1696
chili sauce	1/4	cup	bottled	62.79	13.5067	1.7062	0.2047
liquid honey	1/2	cup		-	-	-	-
brandy	1/4	cup		-	-	-	-
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
garlic	2	tablespoons	smashed	25.33	5.6202	1.0812	0.085
black pepper	2	teaspoons	coarse	11.546	2.9417	0.4779	0.15

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

Cooking in progress....

RIBS !!