RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2105
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| Recipe Name: |
Frank Family Ribs** |
| Source: |
Robert Davis Frank |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-04-30
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.05
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Each pork, baby back rib slabs
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Directions:
First choice for rib purchase are racks of Baby Back Ribs (BBR). Regular pork ribs, also known as spare ribs, are not as good. Third choice are country ribs. Lots of meat, but just not a favorite. Note, we pay from $2.95 to $3.95 per pound here for BBR.
Rinse racks. Depending on size of pot (we use turkey roaster), you may have to cut racks in half. Cover racks with water, adding about a cup of Wicker's to the water. Boil for 20-25 minutes. Drain water. Baste ribs with a little Wicker's while they sit. Both sides.
Start grill. Coals should be medium hot. Baste with Wicker's. Cook about 25 minutes, basting with Wicker's. Baste and turn once. |
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| Nutrition per Serving: |
| Calories: |
40 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
11.5 |
Fat: |
3.5 |
Protein: |
2.50 |
| Fiber: |
0.00 |
Sodium: |
7.00 |
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