Spareribs with Chili Sauce

Name: Spareribs with Chili Sauce
Ingredients: 1 cup water; 2 tablespoons vinegar; 1 tablespoon Worcestershire sauce; Y4 cup lemon juice; 2 tablespoons brown sugar; 1 cup chili sauce; ped onions; | tablespoon drippings; Y2 teaspoon salt

From Quaker recipes, 1954

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

562Calories

9 gProtein

102 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories562 kcal

Protein8.7 g

Carbohydrates102 g

Fiber9.3 g

Sugars73 g

Total Fat14 g

Saturated Fat4 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol13 mg

Sodium5052 mg

Potassium1459 mg

Calcium142 mg

Iron3.6 mg

Magnesium59 mg

Phosphorus202 mg

Zinc0.8 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D0.6 mcg

Vitamin C81 mg

Vitamin A94 mcg

Vitamin E5.7 mg

Vitamin K15 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.7 mg

Folate67 mcg

Choline66 mg

Caffeine0 mg

Water654 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 41. The excerpt below is the record exactly as published.

ped onions | tablespoon drippings 1 cup water Y2 teaspoon salt 2 tablespoons vinegar 1 tablespoon Worcestershire sauce Y4 cup lemon juice 2 tablespoons brown sugar 1 cup chili sauce

Cook this with the app: pantry check, scaling, and the assistant.