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Beijing Style Ribs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)359.0624
Energy (kCal)1695.5303
Carbohydrates (g)20.9644
Total fats (g)9.0667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut ribs into single rib portions. Place ribs in a foil-lined large shallow baking pan. Bake, uncovered, in a 425-degree oven for 30 minutes, turning once halfway through baking. | 2. Meanwhile, in a large bowl, combine ketchup, brown sugar, Worcestershire sauce and five-spice powder. Drain fat from ribs. Place ribs in bowl with ketchup mixture. Toss to coat ribs thoroughly. Return to baking pan. (If desired, ch ill up to 24 hours.). | 3. To continue cooking, reduce oven temperature to 350 degrees. Bake 15 to 25 minutes longer or until tender. | 4. Alternative Five-spice Powder: Combine 1/2 t. ground cinnamon, 1/4 t. ground ginger, 1/4 t. ground cloves, 1/4 t. ground anise, and 1/4 t. ground fennel. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin baby back rib 4 lb cut bone 1613.8703 0.0 359.0408 9.0667
    salt - - - -
    pepper - - - -
    ketchup 1/2 cup 1613.8703 0.0 359.0408 9.0667
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    chinese five spice powder 1 1/2 1/2 1613.8703 0.0 359.0408 9.0667

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



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