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    You are in: Home / Recipes / South Carolina Yellow Back Ribs Recipe
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    South Carolina Yellow Back Ribs

    South Carolina Yellow Back Ribs. Photo by Hal Taylor

    1/2 Photos of South Carolina Yellow Back Ribs

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    3 hrs

    10 mins

    Hal Taylor's Note:

    Sweet and tangy ribs that are a little spicy and some of my friends say are the ultimate! From Ted Reader's book, "Sticky Fingers and Tenderloins". Used with his permission.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees.
    2. 2
      Using a sharp knife, score a diamond pattern on the backside of the ribs.
    3. 3
      Rub with BBQ rub pressing into the meat.
    4. 4
      Lay ribs meat side down in a roasting pan.
    5. 5
      Lay 3 or 4 slices of orange on the back of each slab.
    6. 6
      Pour in orange juice.
    7. 7
      Cover tightly with lid or foil and braise for 2 to 2 1/2 hours.
    8. 8
      Let cool slightly.
    9. 9
      Meanwhile, prepare the sauce. In a medium saucepan, combine all ingredients. Bring to a boil, stirring.
    10. 10
      Reduce heat to medium low and simmer, stirring occasionally, for 20 to 30 minutes or until reduced by one-third.
    11. 11
      Puree the mixture in a blender until smooth.
    12. 12
      Let cool.
    13. 13
      Preheat grill to medium high.
    14. 14
      Grill ribs for 6 to 8 minutes per side, basting with sauce.
    15. 15
      Cut between every third rib and serve.

    Ratings & Reviews:

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    Nutritional Facts for South Carolina Yellow Back Ribs

    Serving Size: 1 (452 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 964.6
     
    Calories from Fat 479
    49%
    Total Fat 53.2 g
    81%
    Saturated Fat 18.9 g
    94%
    Cholesterol 200.6 mg
    66%
    Sodium 944.0 mg
    39%
    Total Carbohydrate 76.3 g
    25%
    Dietary Fiber 5.6 g
    22%
    Sugars 58.3 g
    233%
    Protein 47.2 g
    94%

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