Chilli Spare Ribs

1. Place the pork in a large pot with water to cover. Bring to a boil and simmer for 5 minutes. Drain well.

2. Place all the remaining ingredients and the pork ribs in a wok. Cover and simmer for 45 minutes. Drain, reserving 1 cup liquid.

3. Heat a clean wok and sear the pork until browned.

4. Add the reserved liquid and cook over medium until it glazes.

5. Chop the pork into bite size pieces and serve.

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Nutrient	Quantity
Total fats	173.1582 g
Protein	107.9329 g
Carbohydrates	24.8833 g
Energy	2115.283 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5775 g
Water	906.2707 g
Aspartic acid	10.4933 g
Calcium, Ca	190.5195 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.5372 g
Lutein + zeaxanthin	7.52 g
Fiber, total dietary	0.7837 g
Fatty acids, total saturated 22:0	0.378 g
Carotene, beta	1.2767 g
Niacin	32.2969 mg
Hydroxyproline	0.272 g
Fatty acids, total trans-polyenoic	0.5712 g
Arginine	7.1859 g
Riboflavin	1.775 mg
Tocopherol, beta	0.0621 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.5508 g
Fatty acids, total saturated 20:1	1.0119 g
Glutamic acid	17.1854 g
Sodium, Na	1614.7319 mg
Fatty acids, total saturated 16:1 undifferentiated	3.6175 g
Total lipid (fat)	173.1582 g
Manganese, Mn	0.5485 mg
Proline	4.3527 g
Fatty acids, total saturated 16:0	33.0408 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	21.3928 g
Sucrose	13.7042 g
Choline, total	413.6997 mg
Fatty acids, total polyunsaturated 18:1 t	0.9384 g
Sugars, total	16.8299 g
Serine	4.6436 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	17.969 g
Fatty acids, total saturated 20:4 undifferentiated	3.8284 g
Vitamin B-6	4.1435 mg
Selenium, Se	152.2863 g
Ash	8.1311 g
Vitamin D	618.8014 IU
Fatty acids, total saturated 18:1 undifferentiated	59.8107 g
Pantothenic acid	4.4061 mg
Phenylalanine	4.5076 g
Copper, Cu	0.6498 mg
Betaine	19.728 mg
Thiamin	2.2089 mg
Methionine	2.9252 g
Iron, Fe	6.8718 mg
Carbohydrate, by difference	24.8833 g
Phosphorus, P	1015.5635 mg
Folate, total	5.2033 g
Fatty acids, total polyunsaturated 18:2 t,t	0.5712 g
Tocopherol, gamma	2.1478 mg
Alanine	6.2438 g
Cholesterol	544.3212 mg
Valine	5.6038 g
Fatty acids, total saturated 18:2 undifferentiated	26.5229 g
Glycine	4.8211 g
Glucose (dextrose)	0.048 g
Fatty acids, total saturated 14:0	1.6183 g
Zinc, Zn	17.376 mg
Isoleucine	5.2626 g
Tocopherol, delta	0.185 mg
Fatty acids, total polyunsaturated	31.466 g
Leucine	9.1007 g
Vitamin A, IU	2.17 IU
Folate, DFE	5.2033 g
Tryptophan	1.135 g
Vitamin C, total ascorbic acid	5.3467 mg
Phytosterols	27.945 mg
Fatty acids, total polyunsaturated 18:1 c	52.7069 g
Fatty acids, total saturated 20:0	0.189 g
Tyrosine	4.058 g
Vitamin B-12	2.584 g
Vitamin K (phylloquinone)	0.4368 g
Fatty acids, total saturated	53.5662 g
Histidine	4.5894 g
Fatty acids, total monounsaturated	64.4414 g
Threonine	4.7961 g
Folate, food	5.2033 g
Fatty acids, total polyunsaturated 17:0	0.2516 g
Vitamin D (D2 + D3)	15.64 g
Fatty acids, total polyunsaturated 24:0	0.1215 g
Vitamin D3 (cholecalciferol)	15.64 g
Vitamin E (alpha-tocopherol)	4.6777 mg
Fatty acids, total trans	1.5096 g
Fatty acids, total trans-monoenoic	0.9384 g
Magnesium, Mg	137.2062 mg
Lysine	9.8654 g
Potassium, K	1800.069 mg
Cystine	1.2471 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	3 teaspoons	55.062	13.7724	0
Garlic	2 tablespoons	25.33	5.6202	0.085
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Hoisin sauce	2 teaspoons	23.4667	4.7019	0.3616
Water	2 cups	0	0	0
sherry	0.25 cup	0	0	0
peanut oil	1 tablespoon	119.34	0	13.5
sparerib	1.5 1/2	1883.6043	0	159.1204
chili bean paste	1 tablespoon	0	0	0