What are the main ingredients in Steakhouse Pork Spare Ribs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

What is the nutritional information of Steakhouse Pork Spare Ribs?

Calories: 1340, Carbs: 57 grams, Fat: grams, Protein: 49 grams, Sugar: 13 grams, Salt: 1065 grams

How do I prepare Steakhouse Pork Spare Ribs?

POP ON THE OVEN: Preheat the oven to 200°C. Lightly season the ribs and coat in ½ the BBQ sauce. Place on a baking tray, and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil and baste with the remaining BBQ sauce. Return to the oven for the remaining time. The ribs should be sticky and cooked through. CRISPY POTATO CHIPS: Generously cover the base of a separate roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time. WHILE THE RIBS ARE RIBBING: Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Set aside. SIDE SALAD: In a salad bowl, combine the diced cucumber, the diced tomato, the charred corn, the drained feta, the shredded salad leaves, a drizzle of olive oil, and seasoning. SERVICE, CHEF!: Plate up the crispy potato chips and the juicy ribs. Serve with the corn salad and garnish with the picked parsley. A taste sensation, Chef!

What should be prepared from my kitchen to make Steakhouse Pork Spare Ribs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

Steakhouse Pork Spare Ribs

Name: Steakhouse Pork Spare Ribs
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil

The most superb steakhouse dinner – and from the comfort of your own home! Served with a fresh corn salad and crispy potato fries, this roast-and-relax dinner is totally tantalising. Get the serviettes ready, Chef, because these ribs are a no-forks-needed kind of main meal!

Steakhouse Pork Spare Ribs

with crispy potato fries & a fresh corn salad

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

BBQ Sauce
Corn
Cucumber
Danish-style Feta
Fresh Parsley
Potato
Pre-marinated Pork Ribs
Salad Leaves
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil

Serves 1

POP ON THE OVEN
Preheat the oven to 200°C. Lightly season the ribs and coat in ½ the BBQ sauce. Place on a baking tray, and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil and baste with the remaining BBQ sauce. Return to the oven for the remaining time. The ribs should be sticky and cooked through.
CRISPY POTATO CHIPS
Generously cover the base of a separate roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
WHILE THE RIBS ARE RIBBING
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Set aside.
SIDE SALAD
In a salad bowl, combine the diced cucumber, the diced tomato, the charred corn, the drained feta, the shredded salad leaves, a drizzle of olive oil, and seasoning.
SERVICE, CHEF!
Plate up the crispy potato chips and the juicy ribs. Serve with the corn salad and garnish with the picked parsley. A taste sensation, Chef!

Pre-marinated Pork Ribs - 250g
BBQ Sauce - 40ml
Potato - 200g
Corn - 40g
Cucumber - 50g
Tomato - 1
Danish-style Feta - 30g
Salad Leaves - 20g
Fresh Parsley - 4g

Download the Recipe

Serves 2

POP ON THE OVEN
Preheat the oven to 200°C. Lightly season the ribs and coat in ½ the BBQ sauce. Place on a baking tray, and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil and baste with the remaining BBQ sauce. Return to the oven for the remaining time. The ribs should be sticky and cooked through.
CRISPY POTATO CHIPS
Generously cover the base of a separate roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
WHILE THE RIBS ARE RIBBING
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Set aside.
SIDE SALAD
In a salad bowl, combine the diced cucumber, the diced tomato, the charred corn, the drained feta, the shredded salad leaves, a drizzle of olive oil, and seasoning.
SERVICE, CHEF!
Plate up the crispy potato chips and the juicy ribs. Serve with the corn salad and garnish with the picked parsley. A taste sensation, Chef!

Pre-marinated Pork Ribs - 500g
BBQ Sauce - 80ml
Potato - 400g
Corn - 80g
Cucumber - 100g
Tomato - 1
Danish-style Feta - 60g
Salad Leaves - 40g
Fresh Parsley - 8g

Download the Recipe

Serves 3

POP ON THE OVEN
Preheat the oven to 200°C. Lightly season the ribs and coat in ½ the BBQ sauce. Place on a baking tray, and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil and baste with the remaining BBQ sauce. Return to the oven for the remaining time. The ribs should be sticky and cooked through.
CRISPY POTATO CHIPS
Generously cover the base of a separate roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
WHILE THE RIBS ARE RIBBING
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Set aside.
SIDE SALAD
In a salad bowl, combine the diced cucumber, the diced tomato, the charred corn, the drained feta, the shredded salad leaves, a drizzle of olive oil, and seasoning.
SERVICE, CHEF!
Plate up the crispy potato chips and the juicy ribs. Serve with the corn salad and garnish with the picked parsley. A taste sensation, Chef!

Pre-marinated Pork Ribs - 750g
BBQ Sauce - 125ml
Potato - 600g
Corn - 120g
Cucumber - 150g
Tomatoes - 2
Danish-style Feta - 90g
Salad Leaves - 60g
Fresh Parsley - 12g

Download the Recipe

Serves 4

POP ON THE OVEN
Preheat the oven to 200°C. Lightly season the ribs and coat in ½ the BBQ sauce. Place on a baking tray, and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil and baste with the remaining BBQ sauce. Return to the oven for the remaining time. The ribs should be sticky and cooked through.
CRISPY POTATO CHIPS
Generously cover the base of a separate roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
WHILE THE RIBS ARE RIBBING
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Set aside.
SIDE SALAD
In a salad bowl, combine the diced cucumber, the diced tomato, the charred corn, the drained feta, the shredded salad leaves, a drizzle of olive oil, and seasoning.
SERVICE, CHEF!
Plate up the crispy potato chips and the juicy ribs. Serve with the corn salad and garnish with the picked parsley. A taste sensation, Chef!