Photo: Ernest Porzi
Bryan Voltaggio’s One-Hour Memphis-Style Ribs
15 ingredients
15 min + 1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
333
Calories
31g
Protein
15g
Fat
22g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup kosher salt
- 2 Tbs. freshly ground pepper
- Zest of 1 lemon
- 1 Tbs. paprika
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. fresh oregano leaves, minced
- 1 1/2 tsp. piment d’Espelette
- 3/4 tsp. fresh thyme leaves, minced
- 1/2 tsp. ground allspice
- 3/4 tsp. celery seed
- 1 1/2 tsp. toasted and ground coriander seed
- 1 1/2 tsp. toasted and ground fennel seed
- 1 1/2 cups water
- 1/4 cup Sir Kensington’s scooping ketchup (available at Williams-Sonoma)
- 3 1/2 lb. pork baby back ribs, cut into 3- or 4-bone slabs (I used St. Louis-style ribs from a local pork producer)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes