There is enough sauce for two makings of the ribs. Chipotle pepper pur?is now available in jars.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Method
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2- or 4-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to glass baking dish, discarding liquid. Let cool for 30 minutes.In small bowl, combine brown sugar, paprika, cumin and salt ; rub over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Brush ribs with half of the sauce. Place on greased grill over medium heat; close lid and grill, turning once and basting with remaining sauce, until glazed and browned, 10 to 15 minutes.
Nutritional facts Per serving: about
- Sodium 733 mg
- Protein 35 g
- Calories 610.0
- Total fat 40 g
- Cholesterol 84 mg
- Saturated fat 13 g
- Total carbohydrate 29 g
%RDI
- Iron 28.0
- Folate 9.0
- Calcium 7.0
- Vitamin A 12.0
- Vitamin C 15.0
