PORK LOIN BACK RIBS IN THE PAN
Grilled pork ribs with potatoes
PORK LOIN BACK RIBS in the PAN
Pork ribs with cabbage.
Cabbage – NUTRITIONAL VALUES – 100 g of cabbage:
- 92.18 g water
- 3.20 g of sugars
- 2.5 g of fiber
- 1.28 g of protein
- 0.10 g of lipids, including:
o 0.034 g saturated fat
o 0.017 g of monounsaturated fat
o 0.017 g of polyunsaturated fat - 98 IU of vitamin A
- 36.6 mg of vitamin C
- 0.234 mg of niacin
- 0.212 mg of pantothenic acid
- 0.15 mg of vitamin E
- 0.124 mg of vitamin B6
- 0.061 mg thiamine
- 0.040 mg riboflavin
- 76 mg of vitamin K
- 43 mg of folate
- 170 mg of potassium
- 40 mg of calcium
- 26 mg of phosphorus
- 18 mg of sodium
- 12 mg of magnesium
- 0.47 mg of iron
- 0.18 mg of zinc
- 0.160 mg of manganese
Cabbage and Savoy cabbage are a source of alpha- and beta-carotene, lutein/zeaxanthin, thiocyanates, isothiocyanates, and indole-3-carbinol.
INGREDIENTS FOR 4 PERSONS – PORK LOIN BACK RIBS
- 1 kg of pork ribs
- 1 kg of cabbage
- 100 gr of butter
- 50 gr of bacon
- 1 glass of dry white wine
- 1 onion
- 1/2 glass of wine vinegar,
- meat stock
- salt and pepper to taste.
Pork ribs IN THE PAN, grandma’s recipe.
Cut the ribs.
In a large frying pan, over high heat, put 60 g butter, melt it and then proceed to brown the ribs, let them go, douse with white wine, let it evaporate, then season with salt and pepper. Let cook for an hour and a half ( or more, check the cooking time!) basting occasionally with the meat stock.
In another pot with a high rim, melt 50 g of butter and the onion that you have previously chopped. Add the bacon ( also chopped). Allow it to sauté. Then add the savoy cabbage that you previously cut into strips, cook them in the uncovered pot until they wilt, making sure that they remain soft, and add the meat stock ( if necessary). Proceed with the salt and pepper then cover the pot with the lid.
A few minutes before the cooking is finished, add the half glass of wine vinegar and let it evaporate.
Add the cabbage to the pan with the ribs, mix the flavors and serve hot.