Omnivore's Cookbook · by Maggie Zhu★ 4.8 (12)
Chinese Dry Rub Ribs
NUTRITION · PER SERVING855M COOK
CAL 39%·PRO 100%
CARBS 6G3% OF CAL
1G FIBER3G ADDED0G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 60G69% OF CAL
25G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ribs coated in a sweet and spicy five-spice dry rub. Melt-in-your-mouth tender with layers of cumin and gochugaru heat.
mainchinesepork🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 rack (about 3 lbs / 1.4 kg) St Louis ribs (or baby back ribs)
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon cumin
- 1 tablespoon gochugaru ((or paprika for less spicy))
- 1 tablespoon ground black pepper ((or 1/2 tablespoon ground Sichuan peppercorns))
- 1/2 tablespoon garlic powder
- 1/2 teaspoon five spice powder
At a glance
PER SERVING · TIME 855M
CAL 39%·PRO 100%
CARBS 6G3% OF CAL
1G FIBER3G ADDED0G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 60G69% OF CAL
25G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 2h 10m
- Sodium
- 2560mg
- Total sugar
- 3g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 75mg
- Calcium
- 24mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2560MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.