Chilli lime beef ribs with beansprout salad

Chilli lime beef ribs with beansprout salad

By
ads

Chilli lime beef ribs with beansprout salad

The ingredient of Chilli lime beef ribs with beansprout salad

  1. 2 lengthy pink chillies, finely chopped
  2. 2 teaspoons finely grated lime rind
  3. 1/4 cup lime juice
  4. 1 tablespoon kecap manis
  5. 1/3 cup firmly packed brown sugar
  6. 2 garlic cloves, overwhelmed
  7. 8 (1.2kg) pork spare ribs, cut into 5cm pieces
  8. canola oil cooking spray
  9. half cup clean mint leaves, torn
  10. 2 cups beansprouts, trimmed
  11. 1 purple capsicum, thinly sliced
  12. 1 Lebanese cucumber, halved, thinly sliced
  13. 2 tablespoons crimson wine vinegar

The instruction how to make Chilli lime beef ribs with beansprout salad

  1. Combine chilli, lime rind, lime juice, kecap manis, sugar and garlic in a jug. Place pork in a large, shallow, glass or ceramic dish. Pour over chilli aggregate. Turn beef to coat. Refrigerate, covered, for half-hour, if time lets in.
  2. Spray a barbecue plate or chargrill with oil. Heat over medium-excessive. Cook beef for five to 6 minutes every side or until browned and cooked thru. Transfer to a plate. Cover with foil. Stand for five minutes.
  3. Meanwhile, make beansprout salad: Combine mint, beansprouts, capsicum, cucumber and vinegar in a bowl. Toss to combine. Serve beef with salad.

Nutritions of Chilli lime beef ribs with beansprout salad

fatContent: 381.683 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 15 grams carbohydrates
fibreContent: 15 grams sugar
proteinContent:
cholesterolContent: 41 grams protein
sodiumContent: 108 milligrams cholesterol

ads2

You may also like