Roasted pork ribs with baked potatoes and salad

120 min
Meses de temporada*: All year
Allergens:
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of eggs
Traces of eggs
Traces of gluten
Traces of gluten
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Pork ribs 2.0 kg
Garlic, bulb 2.5 ud
Garlic powder 0.005 g
Ground black pepper 0.005 g
White wine 0.01 l
Creamed corn 0.04 kg
Meat Starlux 0.025 kg
Table salt 0.01 g
Elaboration
  • Prepare a white stock.
  • Prepare a tomato sauce.
  • Make baker's potatoes (sliced roasted potatoes).
  • Preheat the oven to 150 ºC-160 ºC. Season with salt and black pepper, grease and put it in the oven on a roasting tray.
  • Let cook until golden, add the garlic cut into brunoise, leave until golden, add white wine, turn and lower the temperature to 130 ºC. Let the wine reduce and add a little white stock.
  • Let it cook at 135 ºC-130 ºC until the meat separates from the bone. (During the cooking process, turn the rib and add stock as many times as necessary).
  • Remove the rib and use the juices to prepare a sauce for garnishing.

SET UP

  • Place the rib on a plate, cover with the sauce and put the baker's potato garnish next to it.

 

Nutritional information (1 portion)
Fiber 6.57 g
Saturates 13.82 g
Monounsaturated fatty acids 38.47 g
Polyunsaturated fatty acids 8.94 g
Cholesterol 69.34 mg
Calcium 174.73 mg
Iron 4.02 mg
Zinc 2.31 mg
Vitamin A 72.0 ug
Vitamin C 61.26 g
Folic acid 91.41 ug
Salt (Sodium) 2237.36 mg
Sugars 3.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.