Americans eat almost 50 pounds of pork per person each year, According to the United States Department of agriculture food safety inspection service. No matter which method you use for cooking them, pork ribs should be heated to an internal temperature of 145 degrees Fahrenheit to ensure food safety. Pork ribs contain iron, potassium and other nutrients, While he is as lean as the chicken. Aspects nutritional of the pork ribs to grilled apricots: A serving of pork is of 3 Oz, or about the size of a deck of cards, According to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick rib can be twice that size and without darte account can eat twice as many calories. You'll get 137 calories and 4 grams of fat from a pork chop from 3 Oz. The pig is similar to chicken, with 3 ounces of chicken breast that contains 140 calories and 3 grams of fat. Pork rib meat has 65 milligrams of cholesterol, in comparison with 72 grams of chicken breast, but both have only 1 gram of saturated fat.
Ingredients for the preparation of pork ribs to grilled apricots
2 large strips of pork ribs (approximately 3 1/2 pounds), with bones cracked for easy handling.
2 tablespoons olive or vegetable oil
1 medium onion, grated
1 clove of garlic, finely chopped
1/2 cup honey
1/2 Cup of ketchup
1/2 Cup apricot liqueur
1/4 Cup of Worcestershire sauce
1 1/2 tablespoons soya sauce
1 1/2 teaspoons dry mustard
1 bottled tablespoon of beef broth concentrate
1/4 teaspoon oregano leaf, crumbled
1/4 teaspoon black pepper
Cooking pork ribs to 350 degrees F by 45 minutes. Prepare the sauce by the combination of oil, Onion, garlic, honey, ketchup, Apricot liqueur, Worcestershire sauce, soy sauce, mustard, concentrated meat, oregano and pepper in a large pot; Mix well and simmer for 30 minutes.
Add salt, If it is necessary to the ribs of pork with sauce to baste and bake at 350 degrees F by 1 time, baste several times during the cooking time.
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