Roasted pork ribs with baked potatoes
Allergens:
Ingredients for 5 portions
Calculate portions
Pork ribs
1.75 kg
Garlic, bulb
2.0 ud
Garlic powder
0.001 g
Ground black pepper
0.001 g
White wine
0.1 l
Creamed corn
0.0 kg
White stock
0.5 l
Tomato sauce
0.1 l
Table salt
10.0 g
Sunflower oil
0.05 l
Onion
0.033 kg
Garlic, bulb
0.053 ud
Green pepper
0.02 kg
Diced tomato
0.133 kg
Sunflower oil
0.003 l
Elaboration
- Prepare a white stock.
- Prepare a tomato sauce.
- Make baker's potatoes (sliced roasted potatoes).
- Preheat the oven to 150-160 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 135-130 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)
Energy
638.52
kcal
Carbohydrates
38.3
g
Proteins
19.17
g
Lipids
46.93
g
Fiber
7.4
g
Saturates
10.38
g
Monounsaturated fatty acids
21.33
g
Polyunsaturated fatty acids
12.41
g
Cholesterol
59.55
mg
Calcium
196.19
mg
Iron
4.21
mg
Zinc
1.99
mg
Vitamin A
153.96
ug
Vitamin C
68.99
g
Folic acid
122.88
ug
Salt (Sodium)
1135.98
mg
Sugars
9.45
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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