Photo: Pineapple Supply Co.
Estimated Nutrition (whole recipe, rough)
193
Calories
2g
Protein
1g
Fat
43g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 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
- 3 to 4 pounds lean small spareribs
- salt and pepper
- ½ cup sherry
- ½ cup pineapple juice
- ½ tsp ground cloves
- ¼ cup brown sugar
- 1 clove garlic, crushed
- 2 tsp mustard
- ¼ cup apricot jam
Directions
1
Place ribs on a rack in a roasting pan and sprinkle with salt and pepper.
2
Place in a hot oven (400°F) for 20 minutes or so to render off excess fat.
3
Place ribs in crock pot.
4
Blend together remaining ingredients and pour over ribs.
5
Cover and cook on low for 7 to 9 hours or until meat is very tender.
6
Drain off excess fat and serve cooking sauce over ribs.
7
Category:Cathy's Recipes
8
Category:Pork Spare Rib Recipes
Recipe sourced from
fandom