Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Wood | 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
- 1 Tbsp salt
- 3 Tbsp dark brown sugar
- 2 Tbsp smoked paprika
- 2 Tbsp cayenne pepper
- 1 cup maple syrup
- 1 cup white wine
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 3 Tbsp cider vinegar
- Hickory wood chunks
Directions
Combine seasonings and rub on pork ribs.
Refrigerate for at least 1 hour.
Place hickory chunks into a 350°F (175˚C) smoker or a charcoal grill set for indirect heat at 350°F.
Combine liquid ingredients and bring to a boil over high heat until reduced by half.
Place ribs in smoker/grill and cook, basting often with maple syrup mixture, for 3–4 hours
Brush ribs with remaining mixture and place on a medium high grill until well browned.
Rest 15 minutes; serve.