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Thai Roasted Peanut Glazed Pork Ribs

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Nutrition Facts

Serving Size: 9.3 oz (Ribs, Salad & 1 oz. Dressing)
Amounts Per Serving
Calories 710
Calories from Fat 450
% Daily Value*
Total Fat 51g 78%
Saturated Fat 9g 45%
Trans Fat 0g  
Cholesterol 55mg 18%
Sodium 1030mg 43%
Potassium 650mg 20%
Total Carbohydrate 37g 12%
Dietary Fiber 5g 20%
Sugars 26g  
Protein 29g  
 
Vitamin A 2% Vitamin C 25%
Calcium 10% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Serving
Serving Size: 9.3 oz

Ingredients

Amount Ingredients
Thai Roasted Peanut Glazed Pork Ribs:
1 piece Spare or Baby Back Ribs, 6 Bones, Pre-Cooked to Preferred Tenderness
1/4 cup Custom Culinary® Gold Label Thai-Style Roasted Peanut Sauce
Thai Roasted Peanut Vinaigrette Dressing:
1 qt Vegetable Oil
2 lbs. Custom Culinary® Gold Label Thai-Style Roasted Peanut Sauce
2 cups Rice Wine Vinegar
1 cup Water
Salad:
1 cup Field Greens
1/8 cup Hearts of Palm, Canned, Bias Cut
1/8 cup Mandarin Orange Segments
1 Tbsp. Shaved Scallions
2 Tbsp. Roasted Peanuts

Recommended Product: 9676 Gold Label Thai-Style Roasted Peanut Sauce

Directions

  1. Evenly coat all sides of the pre-cooked spare rib rack with Gold Label Thai Roasted Peanut Sauce.
  2. Place in a 400°F oven for 10-12 minutes to reheat and caramelize the glaze.
  3. To make Thai Roasted Peanut Vinaigrette Dressing: Blend vegetable oil, 2 lbs. Gold Label Thai Roasted Peanut Sauce, rice wine vinegar and water. Keep refrigerated until needed.
  4. To prepare a salad to serve with ribs drizzle 2-3 Tbsp. Thai Roasted Peanut Vinaigrette Dressing over field greens, hearts of palm, Mandarin orange segements, scallions and roasted peanuts.
Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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