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braised asian ribs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)191.0131
Energy (kCal)1103.8101
Carbohydrates (g)24.6938
Total fats (g)22.0198
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. heat oil in a large dutch oven. | 2. add ribs, garlic, cinammon, zest, and anise seed. | 3. cook quickly, searing both sides, about 5 minutes. | 4. add sherry, soy sauce, vinegar, tomato and thyme. | 5. cover, reduce to low and simmer 15 minutes. | 6. add 1/4 c stock, cover and cook on low heat 45 mins-1 hour, turning every so often so the sauce gets on both sides. | 7. if it gets too thick or sticks add more broth. | 8. remove the ribs from the pan and deglaze it with the remaining 1/2 c stock. | 9. return the ribs to the pan, coat with the sauce, serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn oil 1 tablespoon 122.4 0.0 0.0 13.6
    baby back rib 2 lb cut 806.9352 0.0 179.5204 4.5333
    garlic 2 cloves chopped 8.94 1.9836 0.3816 0.03
    cinnamon 2 inches - - - -
    orange zest 2 tablespoons grated 806.9352 0.0 179.5204 4.5333
    sherry wine 1/2 cup 806.9352 0.0 179.5204 4.5333
    anise seed 1 teaspoon 7.077000000000001 1.0504 0.3696 0.3339
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    tomato 1 diced 40.2099 8.6898 1.9658 0.4468
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    chicken stock 1 cup 86.4 8.472000000000001 6.047999999999999 2.88

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



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