Barbecued Spareribs
From Quaker recipes, 1954
Presented as published in 1954. 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
3030Calories
148 gProtein
92 gCarbs
226 gFat
Full nutrition (34 nutrients)
Calories3030 kcal
Protein148 g
Carbohydrates92 g
Fiber7.7 g
Sugars68 g
Total Fat226 g
Saturated Fat72 g
Monounsaturated Fat83 g
Polyunsaturated Fat39 g
Omega-30.7 g
Cholesterol739 mg
Sodium5921 mg
Potassium3496 mg
Calcium253 mg
Iron12 mg
Magnesium192 mg
Phosphorus1449 mg
Zinc23 mg
Copper1.2 mg
Manganese0.2 mg
Vitamin D21 mcg
Vitamin C71 mg
Vitamin A94 mcg
Vitamin E9.1 mg
Vitamin K15 mcg
Vitamin B65.7 mg
Vitamin B123.4 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)2.5 mg
Niacin (B3)47 mg
Folate46 mcg
Choline601 mg
Caffeine0 mg
Water1115 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 41. The excerpt below is the record exactly as published.
BARBECUED SPARERIBS 2 pounds spareribs 44 cup chopped onions | tablespoon drippings 1 cup water Y2 teaspoon salt 2 tablespoons vinegar 1 tablespoon Worcestershire sauce Y4 cup lemon juice 2 tablespoons brown sugar 1 cup chili sauce
Cook this with the app: pantry check, scaling, and the assistant.