Pork ribs of mixed styles. Aim is to get the same result as Baby Beef Martinez em Salvador.
Blende all ingredients of the marinate in a blender.
Remove skin from the back of pork ribs. Put pork ribs in a large baking tray and cover with marinate, cover, take to the fridge and leave it overnight.
Cook pork ribs in the oven, flesh down, in a pvc bag with the marinate sauce, at 63 oC (145oF) - according to USDA safety guidelines, internal temperature of pork should reach 63 oC - for at least 2 hours and take straight to grill.
Rub the Corn glucose on the ribs and take to the grill (preferably in a turning skewer). Grill pork ribs until golden brown. Allow it to rest before serving.
Serve with lime.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (488g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 588 | ||
Calories from Fat: 251 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 145mg | 45 % | |
Sodium 7182.1mg | 248 % | |
Potassium 1241.4mg | 33 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 14.5g | ||
Protein 64.9g | 93 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 588
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