Grilled Country-Style Ribs

Grilled Country-Style Ribs is a gluten free and dairy free recipe with 6 servings. One portion of this dish contains roughly 13g of protein, 23g of fat, and a total of 283 calories. For 91 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. This recipe is liked by 9 foodies and cooks. It will be a hit at your The Fourth Of July event. Only a few people really liked this side dish. A mixture of low sodium soy sauce, canolan oil, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 32%. If you like this recipe, you might also like recipes such as Country-Style Grilled Ribs, Grilled Country-Style Ribs for 2, and Grilled Country-Style Pork Ribs.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 tablespoon brown sugar

2 tablespoons canola oil

1 teaspoon garlic powder

2 tablespoons lemon juice

1/2 cup reduced-sodium soy sauce

1 teaspoon pepper

6 bone-in country-style pork ribs (1-1/2 inches thick and 14 ounces each)

1 cup water, divided

Equipment:

bowl

ziploc bags

microwave

paper towels

grill

tongs

Cooking instruction summary:

Directions In a small bowl, combine 1/2 cup water, soy sauce, lemon juice, oil, brown sugar, garlic powder and pepper. Cover and refrigerate 1/2 cup mixture for basting. Pour remaining mixture into a large resealable plastic bag; add the ribs. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade; place ribs and remaining water in a 3-qt. microwave-safe dish. Cover and microwave on high for 20-25 minutes or until meat is tender. Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill ribs, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until browned, basting occasionally with reserved marinade. Yield: 6 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave. Originally published as Grilled Country-Style Ribs in Taste of HomeJune/July 2009, p50 Nutritional Facts 1 rib equals 462 calories, 27 g fat (9 g saturated fat), 151 mg cholesterol, 995 mg sodium, 3 g carbohydrate, trace fiber, 48 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a small bowl, combine 1/2 cup water, soy sauce, lemon juice, oil, brown sugar, garlic powder and pepper. Cover and refrigerate 1/2 cup mixture for basting.

2. Pour remaining mixture into a large resealable plastic bag; add the ribs. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.

3. Drain and discard marinade; place ribs and remaining water in a 3-qt. microwave-safe dish. Cover and microwave on high for 20-25 minutes or until meat is tender.

4. Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill ribs, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until browned, basting occasionally with reserved marinade.


Nutrition Information:

Quickview
282k Calories
13g Protein
23g Total Fat
4g Carbs
3% Health Score
Limit These
Calories
282k
14%

Fat
23g
36%

  Saturated Fat
6g
39%

Carbohydrates
4g
2%

  Sugar
2g
3%

Cholesterol
63mg
21%

Sodium
775mg
34%

Get Enough Of These
Protein
13g
27%

Selenium
17µg
25%

Vitamin B6
0.5mg
25%

Vitamin B3
4mg
22%

Vitamin B1
0.27mg
18%

Zinc
2mg
14%

Phosphorus
137mg
14%

Vitamin B2
0.23mg
13%

Vitamin D
1µg
12%

Vitamin E
1mg
7%

Manganese
0.15mg
7%

Potassium
247mg
7%

Iron
1mg
7%

Vitamin B5
0.58mg
6%

Magnesium
21mg
5%

Copper
0.1mg
5%

Vitamin B12
0.3µg
5%

Vitamin K
3µg
4%

Vitamin C
1mg
2%

Calcium
20mg
2%

Fiber
0.31g
1%

Folate
4µg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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