RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2944
| View Recipe |
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| Recipe Name: |
Baby Back Ribs (Whole 30) |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2018-01-07
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
24.00
Hours |
Original Num Servings: |
2 |
| Cooking Time: |
1.25
Hours |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$7.41
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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:
1 Teaspoon mustard, dry
1 Teaspoon onion powder
1 Teaspoon garlic powder
2 Pounds pork, baby back rib slabs
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Directions:
Make the rub: Mix the oregano, mustard, onion, garlic, paprika, cumin, salt and pepper. Rub the ribs and place in the fridge to marinate for at least 3 hours - up to 24 hours.
Preheat the oven to 300 degrees.
Place the ribs in a glass baking dish, Pour the chicken broth (or water) into the dish and cove with foil. Bake for 1 hour, or until the meat pulls back from the bones.
Preheat the grill to medium heat - place the ribs directly over the heat and grill until nicely charred, 6 to 8 minutes per side. If you prefer, increase the oven to 475 and cook, 10 minutes per side.
Remove from oven/grill and baste with sauce. |
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Tangy BBQ Sauce
(Add to shopping list) :
2 Tablespoons butter, clarified
1 Tablespoon vinegar, cider
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Directions:
Heat the butter in a medium skillet over medium heat. Once hot, add the onion and cook, stirring occasionally, until it starts to brown and caramelize, 15 to 20 minutes.
Meanwhile, combine the garlic, sweet potato, and apple cider in a medium saucepan. Add enough water to just barely cover the sweet potatoes - do not over cover. Bring to a boil, then reduce th e heat to a simmer and cook until the sweet potato is fork-tender, about 15 minutes. Strain and reserve the liquid from the pan.
Combine the sautéed onions and sweet potato mixture in a food processor. Add the tomato paste, vinegar, paprika, salt and chipotle. Add 1/4 cup of the reserved cooking liquid and blend on low to medium speed. In the mixture is too thick, add more liquid, 1/4 cup at a time, while blending until you arrive at the desired consistency (like ketchup).
Store int he fridge 2 to 3 days. |
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| Nutrition per Serving: |
| Calories: |
1407 |
Total Carbs: |
15.0 |
Net Carbs: |
11.4 |
| Cholesterol: |
371.0 |
Fat: |
113.7 |
Protein: |
83.29 |
| Fiber: |
3.61 |
Sodium: |
399.88 |
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