Yvonne Garrett's Mud Ribs

Ingredients

For the marinade:

• 4 tablespoons unseasoned meat tenderizer
• 4 tablespoons white vinegar
• 4 tablespoons sugar
• 4 tablespoons garlic powder
• 3 tablespoons onion powder
• 4 tablespoons freshly ground black pepper
• 12 pounds pork spare ribs (a rack divided into 4 sections)

• Nutritional Information

  • Nutritional analysis per serving (25 servings)

    623 calories; 51 grams fat; 16 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 34 grams protein; 175 milligrams cholesterol; 179 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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25 servings

Preparation

1. Add 2 cups of water to the marinade ingredients and stir. Then stir in 1 more cup of water. Place the ribs in 4 bowls and pour a quarter of the marinade over each. Cover and marinate, refrigerated, for 3 hours.
2. Preheat oven to 300 degrees. Remove the meat from the marinade, divide and place it in four baking pans. Over each, pour about 1/3 cup of the marinade. Cover and cook for 2 hours. (The dish can be made ahead and served warm.)