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Recipe by Emporion
Pork ribs are a tasty and succulent dish, perfect for a special lunch or dinner. The pork meat is made even more flavorful thanks to lard and spices. The ribs are cooked in a pan until they reach a soft and juicy texture. This dish is typical of Italian cuisine, particularly of the Emilia-Romagna region.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: If the chops are fatty, you can do without the lard
Step 2 of 4: Moisten them lightly as if washing them and place them in a pan with the garlic cloves, cooking them covered at first and uncovered as soon as they begin to brown: salt at the end
Step 3 of 4: Be careful not to cook them too long, otherwise they will become tough.
Step 4 of 4: Serve hot and garnished with sprigs of fresh rosemary.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
In gray: not detected
| Average values | Per serving278 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,962 kJ708 kcal | 1,066 kJ255 kcal |
| Fat | 58.38 g | 21 g |
| of which saturated fatty acids | 20.82 g | 7.49 g |
| Carbohydrates | 2.11 g | 0.76 g |
| of which sugars | 2.11 g | 0.76 g |
| Fibre | 0.58 g | 0.21 g |
| Protein | 43.23 g | 15.55 g |
| Salt | 0.14 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
