Naked Ribs Recipe

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Naked Ribs
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Ingredients
9
Count
Nutrition
1707
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. In a jar, combine the chile, salt, sugar, garlic powder, onion powder, pepper, cumin and coriander, crushing any chunks of brown sugar. Cover tightly and shake well to combine thoroughly.
  2. Trim the ribs, cutting away any excess fat pieces and loose ends without bones. Lay the ribs flat with the bony underside facing up. If you prefer, remove the flap of meat that covers part of one side. Use a small knife or skewer to poke through the thin, tough membrane that covers the rib bones, lifting a corner of it. Use a clean kitchen cloth to get a good grip and gently but firmly pull the membrane away from the ribs. It will come up in sheets; you may have to repeat the process a couple of times to get it all.
  3. Sprinkle both sides of the ribs with the dry rub mixture, using about 1 to 1 1/2 Tbsps. per side. Rub to distribute evenly, and then seal tightly in plastic wrap. Refrigerate 1 hour to overnight.
  4. Soak 3 cups of hickory chips in enough water to cover generously. Start the coals in a chimney and when they are lightly coated with gray ash, about 20 minutes, empty them into the grill, arranging them in a gentle slope against one side.
  5. When those coals have cooled slightly, about 20 minutes, add two-thirds of the wood chips, replace the grill rack and brush it with oil. Arrange the rib rack well away from the heat and cover tightly so that the lid's vent holes are over the ribs, opposite the flame. Smoke, turning every 30 minutes or so, until the meat begins to pull away from the rib tips and is so tender that a center bone can almost be pulled loose, 1 1/2 to 2 hours. After about an hour, you'll need to replenish the smoke, adding the remaining wood chips on top of the coals.
  6. Remove the racks from the fire and wrap them tightly in aluminum foil. Set aside for 30 minutes to 1 hour to rest. Serve at room temperature, or reheat briefly on the grill, off the fire, before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1706.71 Kcal (7146 kJ)
Calories from fat 1254.2 Kcal
% Daily Value*
Total Fat 139.36g 214%
Cholesterol 483.73mg 161%
Sodium 2615.53mg 109%
Potassium 1579.39mg 34%
Total Carbs 7.2g 2%
Sugars 2.56g 10%
Dietary Fiber 1.39g 6%
Protein 91.79g 184%
Vitamin C 1.5mg 3%
Iron 6.8mg 38%
Calcium 109.5mg 11%
Amount Per 100 g
Calories 275.63 Kcal (1154 kJ)
Calories from fat 202.55 Kcal
% Daily Value*
Total Fat 22.51g 214%
Cholesterol 78.12mg 161%
Sodium 422.4mg 109%
Potassium 255.07mg 34%
Total Carbs 1.16g 2%
Sugars 0.41g 10%
Dietary Fiber 0.22g 6%
Protein 14.82g 184%
Vitamin C 0.2mg 3%
Iron 1.1mg 38%
Calcium 17.7mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45.5
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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