Name: Pork Ribs
Prep time: 10 min
Cook time: 3 h
Yield: 6 Servings
Ingredients: pork baby back ribs: 2 pounds of; Hungarian paprika: 1 tablespoon; chili powder: 1 tablespoon; garlic: 3-4; cumin: 1 teaspoon ground; cloves: 1/4 teaspoon ground; pineapple juice: 1/2 cup unsweetened; honey: 2 tablespoons; white wine vinegar: 2 tablespoons; chili powder: 1 teaspoon organic; black pepper: 1/2 teaspoon; hot pepper: 1/2 teaspoon; lemon zest: 1 teaspoon orange or; tomato paste: 1 tablespoon; whiskey: 2 tablespoons scotch or

Ingredients

Adjust Servings:

	2 pounds of pork baby back ribs or short ribs (one large full rack)
	Spice Mixture
	1 tablespoon Hungarian paprika or smoked paprika
	1 tablespoon chili powder
	3-4 garlic cloves, chopped finely (or 2 teaspoons dried garlic powder)
	1 teaspoon ground cumin
	1/4 teaspoon ground cloves
	Glaze Mixture
	1/2 cup unsweetened pineapple juice
	2 tablespoons honey
	2 tablespoons white wine vinegar (or plain white vinegar)
	1 teaspoon organic chili powder
	1/2 teaspoon black pepper
	1/2 teaspoon hot pepper flakes
	1 teaspoon orange or lemon zest
	1 tablespoon tomato paste
	2 tablespoons scotch or whiskey

Nutrient Analysis
PER SERVING: 1/6 of recipe RENAL EXCHANGE: 2 1/2 Protein
Calories	253kcal
Protein	18g
Carbohydrates	7g
Fibre	1g
Total Fat	17g
Saturated Fat	6g
Cholesterol	66mg
Sodium	118mg
Potassium	331mg
Phosphorus	158mg

Serve with lemon wedges, rice and coleslaw for a tasty summer meal. Left-over ribs make a great lunch snack!

Allow a few hours for marinating.

Pork Ribs:
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Ingredients

2 pounds of pork baby back ribs or short ribs (one large full rack)
Spice Mixture
1 tablespoon Hungarian paprika or smoked paprika
1 tablespoon chili powder
3-4 garlic cloves, chopped finely (or 2 teaspoons dried garlic powder)
1 teaspoon ground cumin
1/4 teaspoon ground cloves
Glaze Mixture
1/2 cup unsweetened pineapple juice
2 tablespoons honey
2 tablespoons white wine vinegar (or plain white vinegar)
1 teaspoon organic chili powder
1/2 teaspoon black pepper
1/2 teaspoon hot pepper flakes
1 teaspoon orange or lemon zest
1 tablespoon tomato paste
2 tablespoons scotch or whiskey

Preparation

1 Done	Rub the ribs on both sides with the spice mixture. Place them in a dish, cover with foil and put them in the fridge. Ideally you do this a couple of hours before baking. The longer the ribs marinate, the deeper the flavour!
2 Done	Put the ribs on a baking sheet lined with foil. Sprinkle with water.
3 Done	Bake for 2 1/2 hours at 200°F (conventional oven).
4 Done	Mix all the ingredients for the glaze in a small blender, remove the ribs from the oven and coat the ribs, reserving excess for basting.
5 Done	Return the ribs to the oven for 1/2 hour at 325°F. You can also place them on your BBQ on low heat for 15 to 20 minutes, turning and basting twice.