In medium bowl, stir together all marinade
ingredients; pour over ribs in heavy, resealable
plastic bag. Seal bag and refrigerate for 4-6 hours.
Turn the ribs two or three times while marinating.
Prepare an indirect medium fire in grill, with a drip
pan in the center. For a gas grill heat grill to medium
and turn off any burners directly below where the
food will go. With the lid closed, the indirect heat
method serves as an oven, circulating heat evenly
Remove ribs from marinade (discarding marinade),
place in rib rack and place on grill over drip pan,
away from the heat. Cover grill and grill for 1 1/2
hours, until rib meat is very tender. Transfer the ribs
to a cutting board, cut into serving portions.
Visit otherwhitemeat.com for a Vietnamese Dipping
Sauce to accompany ribs.
Republished with Permission, National Pork Council
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (633g)|
|Recipe Makes: 4|
|Calories from Fat: 1307 (68%)|
|Amt Per Serving||% DV|
|Total Fat 145.3g||194 %|
|Saturated Fat 50.2g||251 %|
|Monounsaturated Fat 68.3g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 528.6mg||163 %|
|Sodium 1788.3mg||62 %|
|Potassium 2053.8mg||54 %|
|Total Carbohydrate 39.1g||11 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 35.8g|
|Protein 112.8g||161 %|
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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: 1931
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