Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 1-1/2-cups hot paprika
- 1/2-cup dry mustard
- 1/4-cup garlic powder
- 1-tablespoon cayenne pepper
- 2-tablespoons freshly ground black pepper
- 1-tablespoon ground ginger
- 1/2-cup honey
- 1/2-cup red wine vinegar
- 1/4-cup Worcestershire sauce
- 2 cans beer (not light)
- 4-Slabs baby back ribs (1-1/4-pounds each)
Directions
In a bowl, sift together paprika, mustard, garlic powder, cayenne, black pepper and ginger.
In another bowl combine the honey, red wine vinegar, and Worcestershire sauce.
Slowly stir the liquid ingredients into the dry ingredients, adding as much beer as needed to form a thick smooth paste.
Rub the spice mixture across all surfaces of the ribs.
Place the ribs arch side up in a roasting pan without overlapping.
Allow marinating in the refrigerator about 1-hour.
Preheat oven to 350. Place the roasting pan on the lower rack of the oven, cooking ribs until tender, about 3 hours.
Remove ribs form oven and allow to rest 15 minutes before serving.