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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it; the best place to start is on one of the middle bones. | 2. Using a dish cloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with remaining racks. | 3. Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes. | 4. Cover the ribs with plastic wrap and refrigerate them while you set up the smoker. | 5. Set up and light the smoker according to the manufacturer’s instructions and preheat to low; add wood chips per manufacturer’s instructions. | 6. When ready to cook, brush and oil the smoker rack; place ribs bone side down on the rack and smoke until cooked through, 4-5 hours. | 7. Prepare sauce: To a saucepan add all the sauce ingredients; whisk to blend. | 8. Gradually bring sauce to a boil over medium heat, whisking as needed. | 9. Decrease heat slightly and let the sauce simmer gently until thick and richly flavored, about 10 minutes; serve warm or at room temperatue. | 10. When ribs are done, transfer to a large platter or cutting board; let rest for a few minutes. | 11. Cut racks in half or into 1-2 rib pieces; serve immediately with sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	2	slabs		-	-	-	-
salt			coarse	-	-	-	-
black peppercorn			cracked ground	-	-	-	-
hot red pepper flake				-	-	-	-
wood chip	1 1/2	cups	soaked drained	-	-	-	-
ketchup	2 1/2	cups		-	-	-	-
molasses	1/2	cup		488.65	125.92	0.0	0.1685
white wine vinegar	1/4	cup		-	-	-	-
liquid smoke	1 1/2	1/2		-	-	-	-
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
salt	1/4	teaspoon	coarse	-	-	-	-
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.