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Asian Spice Rubbed Ribs With Plum-Ginger Glaze

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)219.5422
Energy (kCal)3372.0865
Carbohydrates (g)544.5018
Total fats (g)60.2764
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chef's Note: If you cannot find ripe plums you can always use canned plums. If you cannot find plum juice you can always use cranberry juice. | 2. For the Plum-Ginger glaze: | 3. Preheat grill or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai cchiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally. Remove from heat and let cool slightly. | 4. Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature. | 5. For the ribs: | 6. Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer. | 7. Preheat grill to medium-high heat and preheat oven to 425 degrees F. | 8. Rub oil on both sides of the ribs. Then rub each rack with the Asian Rub. Place racks onto preheated grill and allow to cook only until grill marks have been made. | 9. Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan. Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes. | 10. Heat the grill to high. | 11. Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking. Remove from the grill and brush with more of the glaze. Slice into ribs and garnish with green onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 3 tablespoons 371.28 0.0 0.0 42.0
    shallot 3 chopped 345.6 80.64 12.0 0.48
    garlic clove 3 chopped 806.9352 0.0 179.5204 4.5333
    thai chile 2 seeded chopped 806.9352 0.0 179.5204 4.5333
    ginger 3 tablespoons chopped 19.2 4.2648 0.4368 0.18
    curry powder 2 tablespoons 40.95 7.0346 1.8005 1.7653
    cinnamon 1 teaspoon ground - - - -
    star anise 2 806.9352 0.0 179.5204 4.5333
    purple plum 8 ripe pitted chopped 1224.4678 329.4117 11.6474 0.2987
    plum juice 1 cup 806.9352 0.0 179.5204 4.5333
    hoisin sauce 1/4 cup 140.8 28.2112 2.1184 2.1696
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    honey 1/4 cup - - - -
    brown sugar 1/4 cup 209.0 53.9495 0.066 0.0
    ginger 3 tablespoons powdered 19.2 4.2648 0.4368 0.18
    water 1 cup 0.0 0.0 0.0 0.0
    water 4 cups 0.0 0.0 0.0 0.0
    soy sauce 2 cups 16.96 1.5776 2.6048 0.1824
    ginger 1/4 cup chopped 19.2 4.2648 0.4368 0.18
    black peppercorn 1 tablespoon 806.9352 0.0 179.5204 4.5333
    coriander seed 1 tablespoon 14.9 2.7495 0.6185 0.8885
    black mustard seed 1 tablespoon 806.9352 0.0 179.5204 4.5333
    salt black pepper ground 806.9352 0.0 179.5204 4.5333
    olive oil - - - -
    pork rib 2 806.9352 0.0 179.5204 4.5333
    green onion sliced - - - -
    paprika 1/2 cup 155.664 29.8025 7.8053 7.1153
    mustard 2 tablespoons 1.89 0.3269 0.2002 0.0294
    star anise 2 tablespoons ground 806.9352 0.0 179.5204 4.5333
    ginger 2 tablespoons ground 19.2 4.2648 0.4368 0.18
    black pepper 1 1/2 1/2 ground 8.6595 2.2063 0.3585 0.1125
    allspice 1 tablespoon ground 15.78 4.3272 0.3654 0.5214
    kosher salt 1 tablespoon 806.9352 0.0 179.5204 4.5333
    red pepper flake 1 tablespoon ground 806.9352 0.0 179.5204 4.5333

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



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