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Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- Pat ribs dry with paper towels. Mix together paprika, onion powder, garlic powder, chili powder, oregano and pepper in small bowl. Rub mixture evenly over both sides of ribs. Wrap ribs in plastic wrap and refrigerate for up to 3 hours, if desired.
- In a covered charcoal grill, prepare a medium-hot fire. Bank coals on both sides of grill. Place drip pan in center. Place ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect medium heat for 1 hour, adding more briquettes, if necessary, to maintain an even grill temperature.
- Generously brush ribs with wing sauce. Continue to grill, covered, for 30 minutes more or until meat is very tender, generously brushing with sauce again after 15 minutes. Ribs should be cooked to a minimum internal temperature of 145°F. Transfer ribs to cutting board. Loosely cover with foil; let rest for 10-15 minutes. To serve, brush ribs with sauce and cut into serving-size portions.
NutritionView More
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1270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1270Calories from Fat950 |
% DAILY VALUE |
Total Fat105g162% |
Saturated Fat36g180% |
Trans Fat |
Cholesterol365mg122% |
Sodium370mg15% |
Potassium1170mg33% |
Protein69g |
Calories from Fat950 |
% DAILY VALUE |
Total Carbohydrate2g1% |
Dietary Fiber1g4% |
Sugars0g |
Vitamin A20% |
Vitamin C4% |
Calcium8% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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