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Barbecued Spare Ribs
From Natchez recipes, 1900
Pork chops may be used instead of ribs.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4116Calories
214 gProtein
92 gCarbs
319 gFat
Full nutrition (34 nutrients)
Calories4116 kcal
Protein214 g
Carbohydrates92 g
Fiber1.7 g
Sugars66 g
Total Fat319 g
Saturated Fat103 g
Monounsaturated Fat116 g
Polyunsaturated Fat54 g
Omega-31.1 g
Cholesterol1089 mg
Sodium7079 mg
Potassium4783 mg
Calcium359 mg
Iron18 mg
Magnesium273 mg
Phosphorus2048 mg
Zinc35 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin D31 mcg
Vitamin C22 mg
Vitamin A114 mcg
Vitamin E10 mg
Vitamin K12 mcg
Vitamin B68.3 mg
Vitamin B125.2 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)4 mg
Niacin (B3)68 mg
Folate32 mcg
Choline850 mg
Caffeine0 mg
Water1539 g
As published
This recipe was extracted from Natchez recipes (1900), page 16. The excerpt below is the record exactly as published.
BARBECUED SPARE RIBS Three pounds pork spare ribs, one cup catsup, one-third cup Worcester- shire sauce, one teaspoon chilli powder, one teaspoon salt, two dashes tabasco, two cups water
Cook this with the app: pantry check, scaling, and the assistant.