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Suggest a better descriptionSaute onion and garlic in butter three to four minutes. Add remaining ingredients and bring to boil. Lower heat and simmer uncovered for one hour, stirring frequently. For a smooth sauce, strain through a sieve. Preheat oven to 400. Remove excess fat from ribs and cut as desired. Place ribs flesh side up on rack of roasting pan. Sprinkle with salt, pepper, and curry powder. Bake for one hour basting with warm barbecue sauce every ten minutes. Serve with remaining barbecue sauce. Recipe by: The Williamsburg Cookbook Posted to MC-Recipe Digest V1 #553 by Barbara Zack
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Serving Size: 1 Serving (955g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 235 | ||
Calories from Fat: 111 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 783.7mg | 27 % | |
Potassium 361.7mg | 10 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 21.8g | ||
Protein 2.2g | 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: 235
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