Pork Spare Ribs with Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,503 cal. | (119 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 237 g | (204 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 34.4 mg | (287 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,312 mg | (33 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 99 g | |||
| Uric acid | 381 mg | |||
| Cholesterol | 368 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 kilograms Spare rib
- For the marinade
- 2 Tbsps Tomato paste
- 1 Tbsp grated Horseradish
- 2 Tbsps honey
- 1 Tbsp grated ginger
- 2 centiliters sherry
- 2 Tbsps balsamic vinegar
- 2 Tbsps vegetable oil
- salt
- cayenne pepper
- For the potatoes
- 4 large, starchy baking potatoes
- 150 grams Bacon
- 125 grams Whipped cream
- 1 bunch Chives
Preparation steps
Mix all ingredients for the marinade together. Rinse spareribs, pat dry and place in marinade. Cover and let marinate in the refrigerator, about 6 hours. Drain spareribs slightly and place on an aluminum foil covered pan. Broil, watching carefully, about 4 minutes. Brush with additional marinade, turn, and broil 4 minutes more.
To make potatoes: Rinse, dry and wrap potatoes tightly with aluminum foil. Bake in a preheated oven at 175°C (approximately 350°F), about 40 minutes. Cut bacon into thin strips. Fry bacon in a frying pan until crisp, then add cream and let simmer a few minutes.
Remove potatoes from oven, slit tops lengthwise and crosswise and spoon out potato flesh. Mix hot potatoes with bacon and cream mixture, and return mixture to baked potato skins. Cut chives crosswise and sprinkle on potatoes. Serve with spareribs.
