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Suggest a better descriptionTrim excess fat and remove membranes from pork Mix catsup, brown sugar, lemon juice, salt, garlic powder and ginger; pour over pork, turning to coat both sides. Cover and refrigerate at least 2 hours. Remove pork; reserve marinade. Place pork on rack in aluminum foil-lined broiler pan. Bake uncovered in 400F oven, brushing occasionally with reserved marinade, 30 minutes. Turn pork; bake, brushing occasionally with marinade, until done, about 30 minutes longer. Cut between each rib to separate. Mix mustard and water until smooth; let stand 5 minutes. Serve with ribs. 25 appetizers; 70 calories per appetizer. Source: Betty Crockers Cookbook, 6th Edition
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Serving Size: 1 Appetizer (64g) | ||
Recipe Makes: 25 Appetizer | ||
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Calories: 42 | ||
Calories from Fat: 7 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 241.5mg | 8 % | |
Potassium 106.9mg | 3 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 8.2g | ||
Protein 1g | 1 % | |
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: 42
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