160 grams / 5.6 oz)
Featured Maple Leaf Product: Seasoned St. Louis Style Pork Side Ribs (31704)
|Seasoned St. Louis Style Side Ribs||3 Kg||6.6 Lbs|
|Salt||10 mL||2 tsp|
|Black Pepper, ground||10 mL||2 tsp|
|Olive Oil (Extra Virgin)||90 mL||3 Fl oz|
|Garlic, Fresh, minced||4 Cloves||4 Cloves|
|Ketchup, prepared||480 mL||2 Cups|
|Water||120 mL||1/2 Cup|
|Apple Cider Vinegar||120 mL||1/2 Cup|
|Brown Sugar||120 mL||1/2 Cup|
|Paprika||60 mL||4 Tbsp|
|Chili Powder||30 mL||2 Tbsp|
|Cayenne Pepper||10 mL||2 tsp|
- Preheat convection oven or Combi oven to 300 F. Ensure the pork ribs are defrosted. Portion the ribs into 3 bone sections (approx. 90 g or 3 oz of meat). Season the side ribs and place the portioned ribs onto a parchment lined baking sheet, cover with foil and roast in the oven for 2.5 hours or until ribs are tender.
- Heat oil in a medium-sized pot, add garlic and saute for 2-3 minutes. Add the remaining ingredients and simmer for the barbecue sauce for 15 minutes to combine the flavours. Baste the roasted ribs with barbecue sauce and then return to the oven for 20 minutes to finish.
- Allow the ribs to reach an internal temperature of 165 F (74 C) during roasting. Garnish the ribs with barbecue sauce.
Serve with potato salad and vinegar-based coleslaw (sides not included in the nutritional analysis).
Nutritional Info per 160 grams / 5.6 oz)
|Calories (59.9% from fat)||328 kcal|
|Saturated Fat||8.07 g|
|Trans Fat||0.084 g|
|Dietary Fiber||1.1 g|
|Vitamin A||2 RE|
|Vitamin C||4 mg|