This recipe has Sodium as 506% and Sugar as 184% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.4% of RDA
• Calories: 22.7% of RDA
• Carbs: 28.3% of RDA
• Fat (total lipid): 18.4% of RDA
• Fiber: 19.8% of RDA
• Fructose: 44.5% of RDA
• Protein: 17.7% of RDA
• Sodium: 506% of RDA
• Sugar: 184% of RDA
• Vitamin A (IU): 160% of RDA
• Vitamin B6: 42.7% of RDA
• Vitamin C: 11.3% of RDA
• Iron: 0.6% of RDA
• Magnesium: 24.9% of RDA
• Manganese: 24.5% of RDA
• Niacin: 46.3% of RDA
• Potassium: 35.7% of RDA
• Zinc: 15.5% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Follow the recipe in the Dependent Recipes section to make the sauce. You'll need 2 cups of sauce this for the standard "yields" of this recipe.
MAKING THE RUB
2.
Follow the recipe in the Dependent Recipes section to make the sauce. You'll need 1 cup of rub this for the standard "yields" of this recipe.
MAKING THE RIBS
3.
Preheat oven to 300 degrees Fahrenheit.
4.
Remove the rubbery membrane on the underside of the ribs (Ask your butcher to do this so you don’t have to).
5.
Using the BBQ rub, and working with 1 rack at a time, lay a large piece of foil on a work surface, place rack on foil, and liberally coat both sides with rub (approx 1/4 cup each side).
6.
Wrap ribs tightly with foil, making sure they’re well sealed to hold in any juices.
7.
Place rib packets on a rimmed baking sheet, bone side down.
8.
Bake until a knife can pierce meat with no resistance, about 2 hours.
9.
Remove ribs from oven. Heat broiler (or grill).
10.
Unwrap ribs and brush with BBQ Sauce (1/2 cup each side).
11.
Broil or grill until the sauce is bubbling and ribs are lightly charred, about 3-5 minutes, brushing with more sauce if desired.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 453
Protein 20.0 g
Carbohydrates 77.9 g
Iron 0.12 mg
Fiber 5.54 g
Calcium 4.50 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
