Directions:
- Put the ginger, garlic, parsley, and olive oil in a food processor and process until finely chopped and thoroughly combined.
- Make small incisions in the rack at the ribs.
- Spread the ginger paste over the rack, wrap it in plastic wrap, and let marinate in the refrigerator for 24 hours.
- The next day, preheat the oven to 325°F Spread a layer of coarse salt in an ovenproof dish, place the rack on top and cover completely with more coarse salt. You can dampen the salt slightly to make it easier to shape.
- Bake for 1 1/2 hours.
- Break the salt crust and place the rack on a carving board to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.41 Kcal (278 kJ) | ||
| Calories from fat | 63.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Sodium | 254640.66mg | 10610% | |
| Potassium | 65.51mg | 1% | |
| Total Carbs | 1g | 0% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 0.19g | 0% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 163.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 9.95 Kcal (42 kJ) | ||
| Calories from fat | 9.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 11% | |
|---|---|---|---|
| Sodium | 38167.47mg | 10610% | |
| Potassium | 9.82mg | 1% | |
| Total Carbs | 0.15g | 0% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.03g | 0% | |
| Vitamin C | 0.2mg | 2% | |
| Calcium | 24.5mg | 16% | |
* 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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