Grilled Spareribs with Fennel Seeds and Herbs
165 mins (prep 165)
11 ingredients
6 servings
Meat expert Bruce Aidells drew on the Northern Italian heritage of Sonoma's founding wine families for this recipe, creating crisp-edged ribs that don't require additional sauce. You'll need a 9- by 13-in. drip pan for the grill. Look for his newest title, The Great Meat Cookbook (Houghton Mifflin Harcourt; $40), in October 2012. See "Secrets for Fantastic Ribs" and "Setting Up Your Grill" below.

Categories:  entertaining , grill , sunset , pork , low-carbohydrate , main-dishes ,
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Serving Size (15.55 g)
Servings 6
Amount per Serving
Calories 62.62 Calories from Fat 50.22
% Daily Value *
Total Fat 5.58g 51.47%
Saturated Fat 0.71g 21.32%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1436.87mg 359.22%
Total Carbohydrate 3.28g 6.55%
Dietary Fiber 2.07 g 49.57%
Sugars 0.0 g %
Protein 0.82g 9.84%
Vitamin A 5.55IU% Vitamin C 1.21mg%
Calcium 54.42mg% Iron 1.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped garlic, chopped fresh sage, chopped fresh rosemary, sweet hungarian paprika, chopped fresh thyme leaves