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Raciónes: 6

Ingredientes

Cost per serving $3.23 view details

Direcciones

  1. In large dish, arrange ribs in single layer. Remove about 1/2 c. (125 mL) of the Devil Sauce for dipping. Brush both sides of ribs with remaining Devil Sauce. Cover and marinate in refrigerator for 3 hrs. Let stand at room temperature for 30 min.
  2. Reserving marinade, place ribs, curved side down, on greased grill over medium heat; cook, turning and brushing with marinade every five min, for 20 min. Season with salt and pepper to taste.
  3. Cook ribs for 3 to 5 min longer or possibly till glazed and crusty. Remove to platter and tent with foil; let stand for 5 min. Cut into serving-size pcs and serve with remaining Devil Sauce.
  4. Devil Sauce:In saucepan, heat oil and butter over medium-high heat; saute/fry onion for 3 to 5 min or possibly till softened. Add in garlic, sugar, lemon juice, thyme and cayenne; cook, stirring, for 4 to 5 min or possibly till thickened. Let cold for 5 min.
  5. Whisk together Dijon and grainy mustards, horseradish, salt, pepper and warm pepper sauce; whisk into onion mix. Add in more warm pepper sauce, if you like; stir in parsley. Let cold.
  6. Yield: 1 1/2 c. (375 mL)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 341g
Recipe makes 6 servings
Calories 783  
Calories from Fat 532 68%
Total Fat 59.28g 74%
Saturated Fat 21.57g 86%
Trans Fat 0.24g  
Cholesterol 186mg 62%
Sodium 666mg 28%
Potassium 931mg 27%
Total Carbs 9.91g 3%
Dietary Fiber 1.5g 5%
Sugars 6.49g 4%
Protein 50.97g 82%
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