Directions:
- In a small saucepan, combine the vinegar, ketchup, honey, Worcestershire sauce, salt, mustard, paprika, garlic and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Set aside 1 cup for basting. Cool remaining marinade.
- Pour the remaining marinade in a large resealable plastic bag; add rib. Seal bag and turn to coat; refrigerate for at least 2 hours.
- Drain and discard marinade. Bake, uncovered, at 325° for 1 hour or until meat is tender, basting frequently with reserved marinade. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1833.56 Kcal (7677 kJ) | ||
| Calories from fat | 1310.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 145.65g | 224% | |
|---|---|---|---|
| Cholesterol | 344.66mg | 115% | |
| Sodium | 1100.09mg | 46% | |
| Potassium | 1081.59mg | 23% | |
| Total Carbs | 58.17g | 19% | |
| Sugars | 36.86g | 147% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 74.52g | 149% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 10mg | 55% | |
| Calcium | 72.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 306.79 Kcal (1284 kJ) | ||
| Calories from fat | 219.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.37g | 224% | |
|---|---|---|---|
| Cholesterol | 57.67mg | 115% | |
| Sodium | 184.06mg | 46% | |
| Potassium | 180.97mg | 23% | |
| Total Carbs | 9.73g | 19% | |
| Sugars | 6.17g | 147% | |
| Dietary Fiber | 0.25g | 6% | |
| Protein | 12.47g | 149% | |
| Vitamin C | 1.4mg | 14% | |
| Iron | 1.7mg | 55% | |
| Calcium | 12.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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