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Suggest a better description1. Prep. Heat oven to 375°F. Line the bottom of a baking sheet with heavy-duty foil, for easier cleaning. If ribs have the silver skin attached, peel it off (see directions, right) and place ribs on baking sheet. Season all over with rub. Cover tightly with heavy-duty foil.
2. Roast. Ribs will turn out tough if you cook them directly on the grill—by roasting them first, you break down the tough fibers, resulting in super-tender meat. Roast in oven 1 hour. Uncover; brush ribs with half of the barbecue sauce. Re-cover with foil and return to oven for 30 minutes, or until ribs are fork-tender. (If not being served immediately, cool ribs to room temperature. Refrigerate up to 2 days before grilling.)
3. Grill. If ribs have been refrigerated, bring them to room temperature. Heat an outdoor gas or charcoal grill to medium-high. Grill ribs, brushing with sauce and turning several times, until slightly charred and glazed, 10 to 15 minutes.
4. Serve. Transfer ribs to a cutting board. Brush with any remaining sauce. Cut into single portions and serve.
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 203 | ||
Calories from Fat: 146 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 64.6mg | 20 % | |
Sodium 55.3mg | 2 % | |
Potassium 172.5mg | 5 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 13.3g | 19 % | |
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: 203
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