4 Serves
102 Mins
In a mixing bowl, combine the paprika, brown sugar, garlic powder, onion powder, salt, and black pepper to create the dry rub.
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MexicanVitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
103 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
676 mg / 1,250 mgPotassium
1202 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
10 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
110 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
18 g / 20 gCholesterol
251 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Pat the pork ribs dry and apply the dry rub generously over the entire surface of the meat.
Preheat your oven and place the ribs in a roasting pan, cooking them slowly until tender.
25
g149
g14
g
American
Indian