Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
465
Calories
7g
Protein
13g
Fat
84g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- =
- 4 pounds spareribs, cut into serving-size portions
- 1/2 cup sliced green onions
- 1/2 cup diced celery
- 2 tablespoons butter or margarine
- 3 cups cooked rice
- 2/3 cup diced dried apricots
- 1/8 teaspoon ground black pepper
- 1/2 cup broth from cooking spareribs
- 1/2 cup gingersnap crumbs
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup vinegar or lemon juice
- 1/2 cup honey
- =
Directions
1
Parboil spareribs 1 hour or until tender.
2
Cook onions and celery in butter until soft but not brown. Add rice, apricots, pepper, and broth. Turn into shallow baking dish.
3
Arrange ribs, meaty side up, on rice mixture. Mix crumbs, allspice, salt, pepper, vinegar and honey; boil 8 to 10 minutes or until thick. Brush on ribs. Bake at 375 degrees 30 minutes, brushing with honey mixture every ten minutes. Serve with any remaining sauce.
Recipe sourced from
fandom