4 h
Type of dish: Meats, Vegetables
Temperature: Hot
Seasonal period: All year
Traces of celery
Traces of celery
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 1.8 kg
Ground black pepper 20.0 g
Table salt 2.5 g
Olive oil 0.1 l
White wine 0.1 l
White stock 0.8 l
Creamed corn 0.04 kg
Water 0.8 l
Bones 0.24 kg
Onion 0.08 kg
Carrots 0.04 kg
Green leek 0.4 ud

For the ribs:

  • Preheat the oven to 150-160 ºC. 
  • Season with salt and black pepper, grease and put in the oven.
  • Let cook until golden, add white wine, turn and lower the temperature to 140 ºC. 
  • Let the wine reduce and add a little white stock. 
  • Let cook at 135-130 ºC until the meat separates from the bone. (During the cooking process, turn the rib and add the stock as many times as necessary). 
  • Remove the rib and use the juices to make the sauce.  

For the sauce:

  • Remove the excess fat from the roasting juices using a narrow transparent container.
  • Make a sauce binding the juices and the white stock and the tomato sauce (optional).
  • Boil until the desired flavor is obtained, season and bind with a little cornflour dissolved in cold water. Strain through a conical strainer and keep warm.
  • Pour the sauce over the ribs and heat in the oven. 
  • Serve together with the salad.

Prepare the salad.     

Nutritional information (1 portion)
Fiber 6.55 g
Saturates 11.2 g
Monounsaturated fatty acids 30.45 g
Polyunsaturated fatty acids 6.1 g
Cholesterol 57.73 mg
Calcium 154.23 mg
Iron 4.21 mg
Zinc 1.96 mg
Vitamin A 287.99 ug
Vitamin C 38.61 g
Folic acid 129.93 ug
Salt (Sodium) 631.57 mg
Sugars 12.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.