INGREDIENTS

INSTRUCTIONS

Trim the spareribs, if necessary, and rub both sides of the ribs with
the dry rub, working it into the meat. Put the ribs in a shallow  glass
or ceramic dish, cover, and set aside at room temperature for  no
longer than 30 minutes, or refrigerate for up to 24 hours.
Alternatively, enclose the ribs in a sealable plastic bag and
refrigerate.  Prepare a charcoal or gas grill, arranging the coals for
indirect  cooking. Lightly spray the grill rack with vegetable cooking
spray.  The coals should be hot.  Set the ribs, meat side down, over
the hottest part of the fire and  sear for about 10 minutes until there
are defined grill marks on the  meat. Transfer the ribs to the cooler
part of the grill, cover, and  turning the ribs every 15 to 20 minutes,
cook for about 1 1/2 hours.  If using a charcoal grill, add fresh coals
to maintain the heat at  medium; if using a gas grill, turn the heat to
medium on the burner  away from the meat -- turn off the burner under
the meat. Cut the  ribs between the bones and serve with sauce on the
side.  Yield: 6 servings  Converted by MC_Buster.  Per serving: 4025
Calories (kcal); 332g Total Fat; (75% calories from  fat); 240g
Protein; 0g Carbohydrate; 1098mg Cholesterol; 1069mg  Sodium Food
Exchanges: 0 Grain(Starch); 34 Lean Meat; 0 Vegetable; 0  Fruit; 47
Recipe by: COOKING LIVE SHOW #CL9342  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Compassion is difficult to give away because it keeps coming back.”

Nutrition (calculated from recipe ingredients)
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Calories: 6289
Calories From Fat: 4791
Total Fat: 531.4g
Cholesterol: 1814.4mg
Sodium: 1837.1mg
Potassium: 5488.6mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 350.9g