Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 1 slab pork spareribs
- Grill Seasoning for Chops , as needed
- ⅓ cup soy sauce
- 2 tbsp mirin
- ¼ cup honey
- 2 tsp rice wine vinegar
- 2 tbsp orange marmalade
Directions
Shake the grill seasoning on ribs and gently massage into meat. Refrigerate for at least 1 hour.
Combine remaining ingredients. Refrigerate until needed.
Place ribs into a large foil pouch. Pour in soy mixture and tilt to evenly distribute. Tightly crimp the edges to seal.
Bake at 250°F for 5 hours.
Snip foil pouch over a large saucepan to release liquid. Degrease and bring liquid to a boil over high heat for 5 minutes.
Brush generously on one side of ribs and either grill glaze side down over high heat or place glaze side up under a preheated broiler until nicely browned.
Slice into 1-rib portions and toss with some of the remaining soy mixture. Serve.