Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
334
Calories
29g
Protein
14g
Fat
21g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Molasses | 1 tbsp (20g) | 58 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 St. Louis pork spareribs
- 5 tbsp Barbecue Rub
- ½ cup apple cider vinegar
- ½ cup tomato paste
- ¼ cup blackstrap molasses
- ¼ cup light molasses
- 2 tbsp Worcestershire sauce
- Large hickory chunks
Directions
1
Massage ribs with the barbecue rub. Refrigerate for 1 hour.
2
Combine remaining ingredients except for hickory in a large saucepan , and bring to a boil over high heat until reduced by ½.
3
Place hickory chunks in firebox of 250°F (120°C) smoker .
4
Place ribs in smoker and cook, brushing often with tomato mixture and changing the hickory chunks as needed, for 5–6 hours.
5
Brush ribs generously with mixture and grill on high heat, brushing repeatedly until well-browned on both sides.
6
Remove and let rest 10 minutes. Serve.
Recipe sourced from
wikibooks