4 Serves
390 Mins
Prepare the ribs by trimming excess fat and placing them into the slow cooker.
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Vitamin E
2 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
119 µg / 400 µgCalcium
86 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
233 mg / 420 mgPhosphorus
875 mg / 1,250 mgPotassium
1298 mg / 4,700 mgSodium
360 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
98 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
168 mg / 300 mgCaffeine
0 mgNet Carbs
88 gAlcohol
0 g
Mince the fresh garlic and combine it with the black bean garlic sauce in a small bowl.
Pour the sauce mixture over the ribs in the slow cooker and cook on low for 5 to 6 hours.
While the ribs finish, steam the rice in a rice cooker and blanch the snow peas in boiling water until tender-crisp.
43
g58
g28
g
