Full Rack of Ribs "Double-Basted" with barbecue sauce. Typically served with cinnamon apples and home-style fries.
1. Preheat the oven to 350 degrees F.
2. Cut the rib slab in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover the pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.
3. About 2 Hours into baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hour, stirring occasionally.
4. Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard water.
5. Cover the ribs with the sauce, saving about 1 1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.
6. Serve with the remaining sauce and lots of paper towels or moist towelettes.
Serves 6 to 8
Alternative method.
Place the ribs in a slow cooker, pouring the sauce over. L:et cook on low for 6 to 8 hours or on high for 3-4 hours until th meat is very tender.
Recipe copied from America''s Most Wanted Recipes, pg 65, by Ron Douglas
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Serving Size: 1 Serving (660g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 969 | ||
Calories from Fat: 463 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.4g | 69 % | |
Saturated Fat 17.5g | 87 % | |
Monounsaturated Fat 21.4g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 263.1mg | 81 % | |
Sodium 861mg | 30 % | |
Potassium 2328.5mg | 61 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 22.4g | ||
Protein 95.9g | 137 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 969
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