Yvonne Garrett's Mud Ribs
Published August 29, 1998
- Total Time
- 2 hours 15 minutes, plus 3 hours' refrigeration
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Ingredients
FOR THE MARINADE
4 tablespoons unseasoned meat tenderizer
4 tablespoons white vinegar
4 tablespoons sugar
4 tablespoons garlic powder
3 tablespoons onion powder
4 tablespoons freshly ground black pepper
12 pounds pork spare ribs (a rack divided into 4 sections)
Nutritional analysis per serving (25 servings)
4 grams carbs; 175 milligrams cholesterol; 624 calories; 19 grams monosaturated fat; 9 grams polyunsaturated fat; 16 grams saturated fat; 51 grams fat; 1 gram fiber; 179 milligrams sodium; 35 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add 2 cups of water to the marinade ingredients and stir. Then stir in 1 more cup of water. Place the ribs in 4 bowls and pour a quarter of the marinade over each. Cover and marinate, refrigerated, for 3 hours.
- Step 2
Preheat oven to 300 degrees. Remove the meat from the marinade, divide and place it in four baking pans. Over each, pour about ⅓ cup of the marinade. Cover and cook for 2 hours. (The dish can be made ahead and served warm.)
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