Dry Seasoning (Rub): : Mix together all dry seasoning ingredients and sprinkle ribs on both sides with mixture. Basting Sauce: : Combine all ingredients. Grill ribs slowly, basting often with sauce. (This sauce will keep several days in refrigerator and can be frozen.) : If ribs are cut into serving pieces, the sauce will baste eight pounds of ribs. Source: Best Barbecue Recipes, by Mildred Fischer Posted to bbq-digest V3 #026 Date: Sun, 08 Sep 1996 09:19:52 -0700 From: Carey Starzinger
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|Serving Size: 1 Serving (2315g)|
|Recipe Makes: 1|
|Calories from Fat: 396 (29%)|
|Amt Per Serving||% DV|
|Total Fat 44g||59 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 0mg||0 %|
|Sodium 5205.7mg||180 %|
|Potassium 5856.4mg||154 %|
|Total Carbohydrate 215.9g||63 %|
|Dietary Fiber 23.6g||94 %|
|Sugars, other 192.3g|
|Protein 48.8g||70 %|
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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: 1360
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