Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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 slab pork spareribs
- 2 tbsp dark brown sugar
- 3 tbsp smoked paprika
- 1 tbsp salt
- 2 tbsp cayenne pepper
- 1 ½ tbsp dried rosemary
- 1 tbsp garlic powder
- 1 cup tomato paste
- ½ cup molasses
- 2 tbsp Worcestershire sauce
- ¼ cup soy sauce
- 2 tbsp cider vinegar
- Hickory chunks
Directions
Combine dry seasoning and rub on pork ribs. Refrigerate for at least 1 hour.
Place hickory chunks in a 250 °F (120 °C) smoker or a 250 °F (120 °C) charcoal grill set for indirect heat.
Combine remaining ingredients, bring to a boil over high heat, and simmer until reduced by ¾.
Place ribs in smoker/grill and cook 5–6 hours.
Brush ribs with tomato mixture and place on a high grill , turning and brushing often until well browned.
Remove and let sit for 10 minutes; serve.