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Add a photoCan be served as an appetizer, part of a small-plate meal, or as a main. Make sure to marinate ribs for 24 hours - but don't overcook so that the meat falls off the bone.
Ingredients
- 1 rack pork spareribs
- 1 TBL fennel seed, ground
- 1 TBL rosemary leaves, minced
- 2 cups whole milk yogurt
- Salt
Directions
- Combine yogurt, fennel seed and rosemary. Season ribs liberally with salt. Once salt is absorbed (appx 1 hr) marinate ribs with yogurt mix. Allow to marinate for at least 24 hours. Cook ribs @ 300 degrees in a tightly covered baking dish until the meat is tender but not falling off the bone (2-3.5 hours)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 6 servings | |
| Calories 476 | |
| Calories from Fat 333 | 70% |
| Total Fat 36.9g | 46% |
| Saturated Fat 12.26g | 49% |
| Trans Fat 0.33g | |
| Cholesterol 126mg | 42% |
| Sodium 181mg | 8% |
| Potassium 579mg | 17% |
| Total Carbs 6.61g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.75g | 4% |
| Protein 27.88g | 45% |
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