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Trader Vic's Chinese Spare Ribs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)278.2862
Energy (kCal)1892.7587
Carbohydrates (g)136.8782
Total fats (g)19.0698
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In bowl, whisk together soy sauce, plum sauce, tomato paste, hoisin sauce, dry sherry, ginger, garlic, sesame oil, and salt. Set aside. | 2. Preheat oven to 350 degrees Fahrenheit. | 3. Rub sugar on all sides of ribs. | 4. Place on greased or sprayed rack, in foil lined roasting pan, meat side up. | 5. Bake, tightly covered, 1-1/4 hours. | 6. Drain juices from pan; remove rack and return ribs to pan. | 7. Spread sauce over ribs, turning to coat. | 8. Bake, uncovered, 40 minutes or until ribs are tender and glazed, turning and basting twice. | 9. Cut into appetizer single-rib servings if desired, or use as a main course. Servings given is for a main course. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    plum sauce 1/2 cup 280.6 65.2852 1.3572 1.5859999999999999
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    hoisin sauce 2 tablespoons 70.4 14.1056 1.0592 1.0848
    sherry 2 tablespoons 1210.4027 0.0 269.2806 6.8
    ginger 2 tablespoons minced 9.6 2.1324 0.2184 0.09
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    sesame oil 2 teaspoons 79.56 0.0 0.0 9.0
    salt 1/8 teaspoon - - - -
    pork back rib 3 lb 1210.4027 0.0 269.2806 6.8
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0

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



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