RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4773
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| Recipe Name: |
Baby Back Ribs (Whole 30) - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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