Directions:
- In a large saucepan, combine the first 11 ingredients. Add 1 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from the heat; set aside 2 cups of sauce for basting.
- Brush ribs with the remaining sauce; place in two large resealable plastic bags. Seal and turn to coat; refrigerate for 30 minutes.
- Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Sprinkle both sides of ribs with salt and remaining pepper. Place on grill rack over drip pan. Grill, covered, over indirect medium heat for 1 hour, turning occasionally.
- Baste ribs with some of the reserved sauce. Grill 15 minutes longer or until juices run clear and meat is tender, turning and basting occasionally. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1114.67 Kcal (4667 kJ) | ||
| Calories from fat | 313.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.79g | 54% | |
|---|---|---|---|
| Cholesterol | 419.49mg | 140% | |
| Sodium | 2307.76mg | 96% | |
| Potassium | 2233.04mg | 48% | |
| Total Carbs | 80.73g | 27% | |
| Sugars | 75.01g | 300% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 122.2g | 244% | |
| Vitamin C | 17.2mg | 29% | |
| Iron | 7.2mg | 40% | |
| Calcium | 164.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 144.25 Kcal (604 kJ) | ||
| Calories from fat | 40.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 54% | |
|---|---|---|---|
| Cholesterol | 54.29mg | 140% | |
| Sodium | 298.64mg | 96% | |
| Potassium | 288.97mg | 48% | |
| Total Carbs | 10.45g | 27% | |
| Sugars | 9.71g | 300% | |
| Dietary Fiber | 0.18g | 6% | |
| Protein | 15.81g | 244% | |
| Vitamin C | 2.2mg | 29% | |
| Iron | 0.9mg | 40% | |
| Calcium | 21.3mg | 16% | |
* 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.
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