weekend recipes
Recipe: Chris Brill, exec. chef at Iowa Meat Farms, San Diego
Ribs: Preheat oven to 325. Season the ribs well with the dry rub.
Place on a rimmed sheet pan or cookie sheet (or a disposable aluminum pan) that's just large enough to hold the ribs. Add about 1/2 inch of root beer. Cover a with foil and seal well.
Bake until the ribs are tender, about 2 hours. During last 5-10 minutes brush the ribs with the sauce (below). You may also finish the ribs on an outdoor grill, but don't add the sauce until the last. Serve ribs with additional sauce.
SAUCE: In blender or food processor combine the onions, garlic, pepper and tomatoes. Blend until evenly pureed.
Pour sauce into a saucepan and add remaining ingredients. Simmer over low heat until the sauce thickens some, about 20-30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (457g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 405 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 299mg | 10 % | |
Potassium 490.6mg | 13 % | |
Total Carbohydrate 103g | 30 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 100.6g | ||
Protein 2.1g | 3 % | |
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: 405
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