RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.556
Energy (kCal)	188.404
Carbohydrates (g)	37.4387
Total fats (g)	7.0856
Fatty acids, total saturated 20:0 (g)	0.0196
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1990
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0022
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0011
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0027
Riboflavin (mg)	0.3693
Tocopherol, beta (mg)	0.0768
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0019
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2382
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3265
Proline (g)	0.5262
Fatty acids, total polyunsaturated 18:1 t (g)	0.0022
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7078
Adjusted Protein (g)	0.0000
Cystine (g)	0.0812
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.4996
Copper, Cu (mg)	0.5750
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1679
Total lipid (fat) (g)	7.0856
Vitamin K (phylloquinone) (g)	68.7551
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1792
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	42.0720
Folate, total (g)	43.0085
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0001
Vitamin A, IU (IU)	10136.6600
Energy (kcal)	188.4040
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0543
Fatty acids, total saturated 14:1 (g)	0.0007
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0595
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0001
Sugars, total (g)	6.4871
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	1.0311
Vitamin C, total ascorbic acid (mg)	20.6943
Lutein + zeaxanthin (g)	162.0440
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2503
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0002
Magnesium, Mg (mg)	109.4085
Fatty acids, total saturated 16:0 (g)	0.6975
Carbohydrate, by difference (g)	37.4387
Vitamin D (IU)	0.0000
Fructose (g)	1.3946
Fluoride, F (g)	1.5732
Aspartic acid (g)	0.7141
Tyrosine (g)	0.1202
Potassium, K (mg)	1071.2540
Fatty acids, total saturated 12:0 (g)	0.0384
Vitamin A, RAE (g)	507.0350
Serine (g)	0.1426
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1804
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0052
Fatty acids, total saturated 22:0 (g)	0.0194
Fatty acids, total saturated 14:0 (g)	0.3241
Histidine (g)	0.0901
Isoleucine (g)	0.2011
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0006
Niacin (mg)	4.3232
Water (g)	23.7687
Fatty acids, total saturated 8:0 (g)	0.0063
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	5175.1965
Sodium, Na (mg)	930.5345
Iron, Fe (mg)	8.2578
Energy (kJ)	787.6885
Ash (g)	5.2514
Caffeine (mg)	0.0000
Glycine (g)	0.2752
Fatty acids, total trans-polyenoic (g)	0.0005
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0045
Fatty acids, total saturated 18:2 undifferentiated (g)	2.7262
Fatty acids, total polyunsaturated (g)	2.9360
Vitamin E (alpha-tocopherol) (mg)	12.4092
Sucrose (g)	0.2443
Vitamin B-6 (mg)	0.8924
Fatty acids, total trans-polyenoic 13:0 (g)	0.0086
Fatty acids, total saturated 6:0 (g)	0.0049
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1993
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0071
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	7.6400
Starch (g)	0.0000
Pantothenic acid (mg)	0.5535
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1737
Folate, food (g)	43.0085
Fatty acids, total saturated 20:1 (g)	0.0089
Fatty acids, total monounsaturated (g)	2.1458
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0268
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0050
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	30.6073
Fatty acids, total polyunsaturated 16:1 c (g)	0.0003
Fatty acids, total saturated (g)	1.3958
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	255.3040
Fatty acids, total saturated 10:0 (g)	0.0076
Galactose (g)	0.0085
Tocotrienol, gamma (mg)	0.9120
Alanine (g)	0.2205
Glutamic acid (g)	0.8184
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	669.3520
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3173
Folate, DFE (g)	43.0085
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0004
Fiber, total dietary (g)	18.3262
Tryptophan (g)	0.0455
Threonine (g)	0.1419
Fatty acids, total polyunsaturated 18:1 c (g)	1.0351
Manganese, Mn (mg)	2.2719
Protein (g)	7.5560
Cryptoxanthin, beta (g)	1119.7575
Fatty acids, total saturated 18:1 undifferentiated (g)	2.0791
Betaine (mg)	1.2881
Phosphorus, P (mg)	182.1210
Tocopherol, gamma (mg)	1.3988

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Caribbean >> Rest Caribbean
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove. | 2. Place ribs in a pyrex or other nonreactive roasting pan. | 3. Pour rum over ribs, turning a few times to coat evenly. | 4. Cover and place in fridge, turning once every hour for 4 hours total. | 5. Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder. | 6. Divide jerk spice blend. | 7. Drain ribs and pat dry with a paper towel. | 8. Take one batch of jerk spice blend and rub into rib racks-both sides. | 9. Wrap with plastic wrap and return to fridge for 1 hour. | 10. WASH YOUR HANDS WELL. | 11. Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up. | 12. Heat to medium, medium hot. | 13. Add chips and place ribs on hot grates over drip pan. | 14. Close lid and allow to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack. | 15. When done remove racks to a platter. | 16. Sprinkle 1/2 of the remaining jerk spice blend on ribs, offering the remaining half at the table for true heat seakers. | 17. You can thank Steven Raichlen for this amazing recipe! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rack pork baby back rib	2			-	-	-	-
dark rum	2	cups		-	-	-	-
chili powder	4	tablespoons		90.24	15.904000000000002	4.3072	4.5696
chive	4	tablespoons	dried	3.6	0.522	0.3924	0.0876
onion flake	2	tablespoons		34.9	8.328	0.895	0.046
sea salt	2	tablespoons	coarse	-	-	-	-
coriander	4	teaspoons	ground	21.456	3.9593	0.8906	1.2794
ginger	4	teaspoons	ground	6.4	1.4216	0.1456	0.06
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
allspice	2	teaspoons	ground	9.994	2.7406	0.2314	0.3302
cinnamon	1	teaspoon	ground	-	-	-	-
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994

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

Cooking in progress....

Jamaican Jerk Ribs