peruvian

Creole Pork Ribs with Toasted Corn and Onion Relish

This roasted dish pairs pork ribs, meat only with roasted corn kernels, ready to eat, red onion, thinly sliced and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

19 g Carbohydrates

36 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g pork ribs, meat only 436 kcal
10g olive oil 88 kcal
45g roasted corn kernels (cancha), ready to eat 39 kcal
60g red onion, thinly sliced 24 kcal
20g lime juice 6 kcal
10g cilantro, chopped 4 kcal
2g ground cumin 8 kcal
2g smoked paprika 6 kcal
2g salt 0 kcal
1g black pepper 3 kcal
120g water 0 kcal

Cooking instructions

pork ribsground cuminsmoked paprikasaltblack pepper
Pat pork ribs dry and season with salt, black pepper, cumin, and smoked paprika.
pork ribs
Heat a skillet over medium-high heat. Add pork ribs and sear until browned on all sides, about 5-7 minutes total.
water
Add water, reduce heat to low, cover, and simmer until tender and the water is mostly evaporated, 12-15 minutes.
pork ribsolive oil
Uncover, add 10 g olive oil to the pan, and fry the ribs until edges crisp, 2-3 minutes.
red onionlime juicecilantrosalt
In a bowl, toss red onion with lime juice and cilantro; season lightly with salt.
roasted corn kernels (cancha)
Toast the roasted corn kernels in a dry pan for 1-2 minutes until fragrant.
pork ribsroasted corn kernels (cancha)red onion
Serve ribs with toasted corn and the onion relish on top or on the side.