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Steph's Asian - Southern Fusion Ribs.

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)105.92
Energy (kCal)7040.0
Carbohydrates (g)1410.56
Total fats (g)108.48
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Choose ribs that are not too thick or too fatty - not short ribs either. Thin is definitely better. | 2. The sauce is in the Chinese food section of the supermarket. I like Lee Kum Kee brand. | 3. One side of the ribs is meaty and 1 side is a thin membrane. Pre-heat the oven to 160 deg C and use a drip tray or alfoil. Apply about 1/3 of the jar to the membrane side and bake this side up for about 30 minutes It has to be on a rack so the heat can come from underneath without stewing the meat. Pull out and turn meaty side up, apply another 1/3 or a bit more to the ribs and cook another 30 mins or so. The edges should be a bit black when they are done. Eat, pref with corn bread and coleslaw. Wear an old shirt ! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rack pork rib 2 - - - -
    hoisin sauce 200 7040.0 1410.56 105.92 108.48

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



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