4 Serves
480 Mins
11 g
8 g
7 g
In a mixing bowl, whisk together all the marinade ingredients until well combined.
Ingredients, vitamins, and health benefits
Pork Ribs
Orange
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
TunisianVitamin E
0 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
65 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
250 mg / 4,700 mgSodium
37 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Place the pork ribs into a large container or Ziploc bag, pour the marinade over them, and refrigerate for at least one hour or up to overnight.
Preheat your oven to 165°C. Arrange the marinated ribs in a roasting pan, ensuring they are evenly spaced.
Bake the ribs uncovered for two to two and a half hours, allowing the marinade to reduce and glaze the meat until it is tender and pulls away from the bone.
Remove the ribs from the oven and let them rest for a few minutes. Use kitchen scissors to separate the individual ribs before serving.
Vitamin A
8 µg / 900 µgVitamin C
45 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
65 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
250 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
3
g18
g9
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgAlcohol
0 g