Grilled Ribs with Pineapple and Mandarin Orange Peel

3 LessVideo of Cooking Demonstration
(Available only in Cantonese)
Grilled Ribs with Pineapple and Mandarin Orange Peel
Sally Shi-Po POON, Hong Kong Nutrition Association and registered dietitian (UK) said, "The natural sweet flavour coming from pineapple can reduce the use of sugar or honey in cooking. When buying ribs, choose the lean ones. Trim away animal fat before cooking to reduce intake of saturated fat. Grilling is a low-fat cooking method which can reduce the amount of cooking oil to be used."
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Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.

Ingredients: (Serve 4)
Lean ribs, cut into 3-inch sections 240 g (about 6 taels))
Dried mandarin orange peel, chopped fine 3 pieces
Fresh pineapples, cut into small chunks of about 1 x 3 inches 400 g (about 10 taels)
Basil leaves 8
Light soya sauce 1 teaspoon
Granulated sugar 1/2 teaspoon
Corn starch Some
White pepper powder Some
Cooking Method:
1. Marinate the lean ribs with the chopped mandarin orange peel and seasonings for two hours. Set aside.
2. Place the marinated ribs and pineapple chunks on a baking tray. Grill in the oven for about 20 minutes.
3. Transfer the pineapple chunks to a plate. Place the ribs on top of the pineapple chunks.
4. Put the basil leaves on the ribs to garnish, and serve.
Per serving:
Energy (kcal) 137
Carbohydrate (g) 14
Protein (g) 13
Fat (g) 4
Sugar (g) 10
Sodium (mg) 144
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Harbour Green Club Banquet Room.
Extract from CookSmart, Issue 21