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Smoky Baby Back Ribs

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $12.43 One serving costs about $12.43 One serving costs about $12.43

$12.43 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,dairy-free,healthy,gluten free,dairy free,fodmap friendly lunch,main course,main dish,dinner
spoonacular Score:19%

Spoonacular Score: 19%

 

Need a gluten free, dairy free, and fodmap friendly main course? Smoky Baby Back Ribs could be a great recipe to try. This recipe serves 1 and costs $12.43 per serving. One portion of this dish contains roughly 223g of protein, 221g of fat, and a total of 3457 calories. 1 person has tried and liked this recipe. A mixture of baby back ribs, brown sugar, pico de gallo, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is amazing. If you like this recipe, you might also like recipes such as Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce, 3-2-1 Ribs: Fall Off the Bone Smoked Baby Back Ribs, and The Best Baby Back Ribs.

Baby Back Ribs works really well with Pinot Noir, Shiraz, and Zinfandel. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. The Peter Michael Le Caprice Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 259 dollars per bottle.

Peter Michael Le Caprice Pinot Noir

Deep red ruby color and bright crimson tinge is the clear identifierfor Le Caprice. The vineyard shows its signature characteristics ofred forest fruit coupled with aromas of red cherry liqueur, currant,raspberry, strawberry, fresh leather and graphite. The 2010 vintageis refined and expressive with intense concentration in the mouth.The finish lingers both aromatically and subtly on the palate.

» Get this wine on Wine.com

Ingredients

Servings:
1.26 racks
1.26 racks whole baby back ribs
whole baby back ribs
2 Tbsps
2 Tbsps light brown sugar
light brown sugar
2 Tbsps
2 Tbsps light brown sugar
light brown sugar
2 cups
2 cups fresh pico de gallo
fresh pico de gallo
1 cup
1 cup hickory chips
hickory chips
1.26 racks whole baby back ribs
1.26 racks
whole baby back ribs
2 Tbsps light brown sugar
2 Tbsps
light brown sugar
2 Tbsps light brown sugar
2 Tbsps
light brown sugar
2 cups fresh pico de gallo
2 cups
fresh pico de gallo
1 cup hickory chips
1 cup
hickory chips

Equipment

roasting pan
roasting pan
baking pan
baking pan
microwave
microwave
wax paper
wax paper
wire rack
wire rack
oven
oven
broiler
broiler
grill
grill
roasting pan
roasting pan
baking pan
baking pan
microwave
microwave
wax paper
wax paper
wire rack
wire rack
oven
oven
broiler
broiler
grill
grill


Instructions

  1. Rub racks of ribs on both sides with Special Dry Rub; let stand at room temperature 30 minutes or refrigerate up to 8 hours, allowing meat to return to room temperature before cooking.
  2. Heat oven to 375 degrees. Place racks of ribs in one layer on wire rack in large shallow roasting pan. Pour 1/2 inch of water into pan; place pan carefully in oven. Bake 1 hour until ribs are no longer pink in center. Or place ribs in 3-quart microwave baking dish, meaty side down and overlapping as necessary; cook, covered with wax paper, on high (100%%) 5 minutes.
  3. Rearrange ribs but keep meaty side down. Reduce heat to medium (70%%); cook, covered, 40 minutes longer, rearranging ribs again after 20 minutes.
  4. Meanwhile, start fire in grill. Soak hickory chips in cold water to cover at least 30 minutes.
  5. When coals are white-hot, drain chips; scatter over coals. Place grill rack 6 inches over coals; arrange ribs on rack. Cook 6 to 7 minutes on each side until ribs are lightly charred and cooked through.
  6. Heat barbecue sauce. Cut racks of ribs into individual pieces; arrange on serving platter, spooning some of hot sauce over. Serve accompanied by remaining barbecue and Pico de Gallo. Makes 4 servings.
  7. You can also finish ribs in oven, before adding rub to ribs, brush with mixture of 2 teaspoon hickory flavored natural liquid smoke and 1 tablespoon water; marinate as directed. Cook in oven as directed, then heat broiler; broil ribs, 4 to 6 inches from heat source, 3 to 5 minutes. Serve as directed.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $12.50
Ingredient
2 racks whole baby back ribs
2 tablespoons light brown sugar
2 tablespoons light brown sugar
2 cups fresh pico de gallo
1 cup hickory chips
Price
$7.53
$0.08
$0.08
$3.89
$0.93
$12.50

Nutritional Information

Quickview
3548 Calories
223g Protein
220g Total Fat
182g Carbs
62% Health Score
Limit These
Calories
3548k
177%

Fat
220g
339%

  Saturated Fat
76g
477%

Carbohydrates
182g
61%

  Sugar
89g
99%

Cholesterol
782mg
261%

Sodium
5348mg
233%

Get Enough Of These
Protein
223g
446%

Selenium
349µg
500%

Vitamin B3
82mg
411%

Vitamin B1
5mg
357%

Vitamin B6
5mg
262%

Vitamin B2
3mg
208%

Zinc
29mg
197%

Phosphorus
1930mg
193%

Potassium
3882mg
111%

Vitamin B5
10mg
106%

Vitamin B12
6µg
106%

Vitamin D
12µg
83%

Iron
12mg
67%

Magnesium
228mg
57%

Copper
1mg
57%

Vitamin C
40mg
49%

Vitamin A
2377IU
48%

Fiber
10g
43%

Calcium
412mg
41%

Manganese
0.66mg
33%

Vitamin E
2mg
18%

Folate
52µg
13%

covered percent of daily need

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