Ribs Tex-mex
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tex-Mex | Bbq, Ribs | 4 | Servings | |
INGREDIENTS
| 2 | RACKS OF RIB COOKED AS IN | |
| RIB RECIPE IN FILE | ||
| 8 Oz BOTTLE TACO SAUCE | ||
| PREFERABLY HOT | ||
| 1/2 | c | OIL |
| 6 | LARGE CLOVES GARLIC | |
| 2 Tb GROUND CUMIN |
INSTRUCTIONS
CUT COOKED RIBS INTO 3 RIB SECTIONS. STIR REMAINING INGREDIENTS TOGETHER IN A BOWL. TO B-B-Q, BRUSH SAUCE GENEROUSLY OVER RIBS AND PLACE COATED RIBS ON B-B-Q. 6 INCHES FROM HEAT GRILL TURNING EVERY 5 MINUTES AND BASTING WITH SAUCE UNTIL HEATED THROUGH, ABOUT 15 TO 20 MINUTES. TO BAKE; PREHEAT OVEN TO 375*F GENEROUSLY COAT RIBS WITH SAUCE PLACE COATED RIBS ON A RACK PLACED IN A SHALLOW BAKING PAN. BAKE IN CENTRE OF OVEN BASTING OFTEN UNTIL HEATED THROUGH ABOUT 15-20 MINUTES TURNING AT LEAST ONCE DURING COOKING. Posted to MM-Recipes Digest V4 #3 by valerie@nbnet.nb.ca (valerie) on Jan 08, 1999
A Message from our Provider:
“Don’t confuse God’s patience with his final response”
Nutrition (calculated from recipe ingredients)
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Calories: 301
Calories From Fat: 246
Total Fat: 27.8g
Cholesterol: 0mg
Sodium: 839.2mg
Potassium: 18mg
Carbohydrates: 12g
Fiber: <1g
Sugar: 7.9g
Protein: 2g