Directions:
- Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
- Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
- Preheat oven to 400 degrees F (200 degrees C).
- Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 846.24 Kcal (3543 kJ) | ||
| Calories from fat | 575.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.95g | 98% | |
|---|---|---|---|
| Cholesterol | 217.68mg | 73% | |
| Sodium | 842.99mg | 35% | |
| Potassium | 759.35mg | 16% | |
| Total Carbs | 19.97g | 7% | |
| Sugars | 17.53g | 70% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 42.35g | 85% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 3.1mg | 17% | |
| Calcium | 55.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 248.88 Kcal (1042 kJ) | ||
| Calories from fat | 169.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.81g | 98% | |
|---|---|---|---|
| Cholesterol | 64.02mg | 73% | |
| Sodium | 247.93mg | 35% | |
| Potassium | 223.33mg | 16% | |
| Total Carbs | 5.87g | 7% | |
| Sugars | 5.15g | 70% | |
| Dietary Fiber | 0.23g | 3% | |
| Protein | 12.46g | 85% | |
| Vitamin C | 1mg | 6% | |
| Iron | 0.9mg | 17% | |
| Calcium | 16.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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