Try this Indian-spiced Ribs recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 350?. In a medium skillet, combine the coriander, cumin, mustard and cardamom seeds and the cinnamon. Toast the spices over low heat until fragrant and starting to brown, about 1 minute. Transfer to a plate and let cool, then grind to a powder in a mortar or spice mill. Put the powder in a small bowl and stir in the turmeric and cayenne.
2. Put the rib racks on 2 large rimmed baking sheets, meaty side up. Rub the top of each rack with 1 teaspoon of the oil and season with salt and pepper. Spread the minced garlic and then the onion evenly on top. Sprinkle the racks with all but 2 teaspoons of the spice mixture. Roast the ribs for about 30 minutes, or until they start to brown.
3. Raise the oven temperature to 400? and sprinkle the racks with the reserved 2 teaspoons of spice mixture. Roast the ribs for about 30 minutes longer, or until the meat is tender. Cut the racks in between the ribs and serve hot or at room temperature.
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Serving Size: 1 Serving (1021g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 452 | ||
Calories from Fat: 41 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.5mg | 2 % | |
Potassium 1561.3mg | 41 % | |
Total Carbohydrate 98.6g | 29 % | |
Dietary Fiber 18.7g | 75 % | |
Sugars, other 79.9g | ||
Protein 12.2g | 17 % | |
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: 452
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