Yvonne Garrett's Mud Ribs
- Total Time
- 2 hours 15 minutes, plus 3 hours' refrigeration
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Ingredients
- 4tablespoons unseasoned meat tenderizer
- 4tablespoons white vinegar
- 4tablespoons sugar
- 4tablespoons garlic powder
- 3tablespoons onion powder
- 4tablespoons freshly ground black pepper
- 12pounds pork spare ribs (a rack divided into 4 sections)
For the Marinade
Nutritional analysis per serving (25 servings)
624 calories; 51 grams fat; 16 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 35 grams protein; 179 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add 2 cups of water to the marinade ingredients and stir. Then stir in 1 more cup of water. Place the ribs in 4 bowls and pour a quarter of the marinade over each. Cover and marinate, refrigerated, for 3 hours.
- Step 2
Preheat oven to 300 degrees. Remove the meat from the marinade, divide and place it in four baking pans. Over each, pour about â…“ cup of the marinade. Cover and cook for 2 hours. (The dish can be made ahead and served warm.)
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