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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 315.1
  • Total Fat: 9.3 g
  • Cholesterol: 60.3 mg
  • Sodium: 703.6 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 25.1 g

View full nutritional breakdown of Triscus' Rosemary galic herbed bbq pork ribs calories by ingredient
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Triscus' Rosemary galic herbed bbq pork ribs

Submitted by: CFUSION1

Introduction

Sweet and spicy combination that pairs well with coleslaw or bread. Rub the ribs after dinner tonight and slow cook on low while your at work tomorrow. Sweet and spicy combination that pairs well with coleslaw or bread. Rub the ribs after dinner tonight and slow cook on low while your at work tomorrow.
Number of Servings: 8

Ingredients

    4-6 lbs pork ribs boneless or bone-in
    1/2 c unpacked brown sugar
    1 tbsp garlic powder
    1 tbsp onion powder
    1 tbsp fresh cracked black pepper
    3 tsp sea salt
    3 tsp orange or lemon peel
    1 tsp chipotle Chili powder
    1 tbsp dry mustard
    1 large onion thinly sliced
    2 cloves fresh garlic minced
    3 tbsp fresh rosemary
    4 tbsp chives or spring onions
    1/2 c Jack Daniel's. Whiskey
    6-8 tsp Worcestershire sauce
    15 tbsp or just shy of 1 c hickory bbq sauce
    Up to 1 cup water

Tips

This is served over coleslaw mix or on homemade honey oat wheat bread rolls/ sandwich bread. Pour sauce over top. Also very tasty less the bbq sauce and add orange juice as an alternative.


Directions

Combine all dry ingredients and combine to make dry rub.
Rinse and pat dry the ribs 6-8 ribs cut excess fat and separate if bone in. Roll in rub and massage into meat allow to rest 20 minutes to overnight after rubbed.
Place ribs or roast in slow cooker. Top with fresh rosemary sliced onion minced garlic and chivied or spring onion. Pour bbq sauce whiskey and Worcestershire over the covered ribs and add water to just cover everything.
Cook low 8-10 hours or high 4-6 hours or until the ribs are fork pull ready.

Serving Size: 6 - 8 1 cup servings pulled

Number of Servings: 8

Recipe submitted by SparkPeople user CFUSION1.






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