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Spare Ribs

  • Cook

    mins
  • Difficulty

  • Prep

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  • serves


  • 1.5 grams rack of pork spare ribs cut into smaller lengths
  • 1 Knorr Mixed Herbs Flavour Pot
  • 100 grams tomato ketchup
  • 1 tablespoon Colman's Mustard Powder
  • 100 grams soft brown sugar
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon black pepper

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

148kcal

Energy (kJ)

620kJ

Protein (g)

1.2g

Carbohydrate incl. fibre (g)

34.2g

Carbohydrate excl. fibre (g)

32.9g

Sugar (g)

30.5g

Fibre (g)

1.2g

Fat (g)

1.4g

Saturated fat (g)

0.3g

Unsaturated fat (g)

1.1g

Monounsaturated fat (g)

0.1g

Polyunsaturated fat (g)

0.2g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

447mg

Salt (g)

1.11g

Vitamin A (IU)

1062IU

Vitamin C (mg)

1.2mg

Calcium (mg)

32mg

Iron (mg)

0.72mg

Potassium (mg)

164mg

Total

593kcal

2479kJ

4.7g

136.7g

131.8g

121.9g

4.9g

5.8g

1.2g

4.5g

0.3g

0.8g

0.0g

1mg

1786mg

4.46g

4249IU

4.8mg

126mg

2.86mg

654mg


  • 1 Preheat oven to 180°C, 160°C fan, Gas Mark 4.
  • 2 Combine the Knorr Mixed Herb Flavour Pot, tomato ketchup, Colman’s English Mustard Powder, sugar and the spices in a medium sized bowl and mix into a paste.
  • 3 Coat the ribs evenly with the paste and place on a roasting tray. Roast for 45 minutes.