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8 servings, 1/8 recipe (110 g) each
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Serve with a mixed green salad tossed wth your favourite Kraft Dressing.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Did not have crushed red pepper so used a very minamal amout of cayenne pepper with the garlic powder. Cooked the ribs for two hours in the oven. Removed the membrane from the back of the ribs before applying the rub. Wow these were great ribs. Made for Father Day supper!! They were a huge hit! Will make again for sure!
Turned out pretty good but I guess I need to determine exactly which "red pepper" this refers to. The ribs were pretty hot with what I used ;-}. I removed the membrane first to allow the ribs to absorb more sauce.