Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Honey | 1 tbsp (21g) | 64 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Smoke | not in our table | 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
- ¼ cup Firecracker Rub
- Several drops liquid smoke
- 1 cup white wine
- 2 tbsp cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 2 tbsp honey
Directions
Season ribs with rub, and refrigerate for at least 1 hour.
Preheat oven to 225°F (110°C).
Combine liquid ingredients.
Place ribs in a large foil pouch, pour in liquid mixture, and seal pouch.
Bake at 225°F (110°C) for 5–6 hours.
Remove ribs from pouches and set aside. Save liquid.
Reduce liquid by half over high heat, then lightly brush some reduction on top of ribs and place under a preheated broiler. Watch carefully and remove when nicely browned.
Rest 15 minutes; serve.