Preheat oven to 250 degrees. Ribs will cook for a total time of four hours.
Combine all of the dry rub ingredients in a small bowl. prepare the rack by removing the membrane from the back of the ribs and cutting away that extra flap of tough meat across the top. Line a baking pan with aluminum foil. On the bottom side of the ribs, sprinkle a generous amount of the dry rub and rub it in. Set the ribs on the baking pan with the seasoned side down, and apply the remaining dry rub on the top side (the arch of the ribs up, so that you cannot see the bones as well). Roast uncovered at 250 degrees for 2 hours.
After the ribs have cooked for 2 hours, remove them and pour some of the sauce over the top of the ribs. Using a brush, gently spread the sauce all over the ribs. Cover the entire pan tightly with aluminum foil and return to the oven, baking for an additional 2 hours, or until the meat begins to pull away from the bone.
Serve with pasta salad, potato salad, and/or baked beans, corn on the cob.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1024 | ||
Calories from Fat: 685 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.2g | 102 % | |
Saturated Fat 24.5g | 122 % | |
Monounsaturated Fat 27.8g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 259.4mg | 80 % | |
Sodium 432mg | 15 % | |
Potassium 886.6mg | 23 % | |
Total Carbohydrate 31.9g | 9 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 31g | ||
Protein 50.6g | 72 % | |
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: 1024
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