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Pork Ribs with Rice

A perfect dinner option — incredibly tasty pork ribs! Pork ribs pair beautifully with a side of rice. This recipe gives you a delicious way to cook them: the meat comes out soft and juicy, falls right off the bone, and is wrapped in a fragrant caramel sauce. If that's not restaurant-worthy, what is? Use any rice you like — fluffy long-grain, parboiled, short-grain white, or brown all work.

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Pork ribs with rice
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 9 g
Fats 28 % 17 g
Carbohydrates 57 % 34 g
308 kcal
GI: 12 / 42 / 45
    1. Peel the shallots and pulse them in a blender. Peel and finely process the garlic and ginger too — in a blender or through a press. 2. Put the shallots, garlic, and ginger in a deep bowl. Add the chili sauce, fish sauce, and soy sauce, then the brown sugar and black pepper. Whisk everything together by hand. 3. Rinse the pork ribs and cut them into individual ribs. Put them in a sturdy zip-top freezer bag and pour in the marinade. Press out as much air as you can and seal the bag, then shake it vigorously. 4. Set the bag in a bowl, just in case, and refrigerate it to marinate overnight. 5. The next day, take the ribs out of the bag and grill them at 400°F (200°C). Not for long — just a few minutes per side. 6. Make the caramel sauce: pour the brown sugar into a saucepan, add the water and fresh lemon juice, and set it over the heat. 7. Cook, stirring often, until the mixture turns liquid, then keep cooking for another 3 minutes until the sauce thickens slightly. 8. Put the ribs in a pot and pour the caramel sauce over them. Cover and cook over low heat for about 4 hours. 9. Meanwhile, cook the rice. Rinse it, put it in a pot, add water (about 1¾–2 cups / 400–450 ml), set it over the heat, and cook until done. 10. Using tongs, lift out the ribs. Skim the fat from the sauce left in the pot and discard it. Return the sauce to the heat and cook for 3–5 minutes until it's syrupy. Take it off the heat, add the butter, and blend until smooth. 11. Plate the rice in portions, add the ribs, and spoon the sauce over. Sprinkle with sesame seeds and chopped herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Shallots - 72  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Water - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Chili sauce - 98  kcal/100g
  • Pork ribs - 321  kcal/100g

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