Photo: Art Rachen
Estimated Nutrition (whole recipe, rough)
512
Calories
29g
Protein
28g
Fat
39g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 2 1/4-to 2 1/2-pound baby back pork rib racks, cut into 6-to 7-rib sections
- 1/4 cup chopped peeled fresh ginger
- 6 garlic cloves, chopped
- 1 tablespoon sugar
- 1 tablespoon coarse kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)*
- 6 teaspoons coarse kosher salt, divided
- 6 teaspoons ground white pepper, divided
- 3 large limes, halved
- Nonstick vegetable oil spray
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes