I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does.
I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor.
Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 serving(s) (334g) | ||
Recipe Makes: 6 serving(s) | ||
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Calories: 677 | ||
Calories from Fat: 302 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.6g | 45 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 175.4mg | 54 % | |
Sodium 565.5mg | 20 % | |
Potassium 1099.4mg | 29 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 28.6g | ||
Protein 61.8g | 88 % | |
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: 677
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