Mexican Ribs Al Fresco

1. Combine the hot sauce, chili powder and wine.

2. Marinate the ribs in this overnight in the refrigerator.

3. Remove the ribs and reserve the marinade.

4. Fire up the grill!

5. In a blender or food processor, purée the rest of the ingredients with the marinade to make a basting sauce.

6. Grill the ribs, basting frequently with the sauce.

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Nutrient	Quantity
Total fats	318.5035 g
Protein	211.3658 g
Carbohydrates	24.8652 g
Energy	3867.4155 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1116 g
Water	875.3651 g
Aspartic acid	20.6769 g
Calcium, Ca	239.4955 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	1.0744 g
Lutein + zeaxanthin	6.985 g
Fiber, total dietary	1.6598 g
Fatty acids, total saturated 22:0	0.0007 g
Fatty acids, total trans-polyenoic 13:0	0.0004 g
Carotene, beta	203.2 g
Niacin	63.6609 mg
Hydroxyproline	0.544 g
Vitamin A, RAE	20.0205 g
Fatty acids, total trans-polyenoic	1.1424 g
Arginine	14.0874 g
Riboflavin	3.4452 mg
Tocopherol, beta	0.0032 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.1086 g
Fatty acids, total saturated 20:1	1.673 g
Glutamic acid	33.7942 g
Sodium, Na	1148.147 mg
Fatty acids, total saturated 16:1 undifferentiated	7.2091 g
Total lipid (fat)	318.5035 g
Manganese, Mn	0.2607 mg
Fructose	1.1607 g
Proline	8.5389 g
Fatty acids, total saturated 16:0	63.4354 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	42.7857 g
Sucrose	17.7241 g
Choline, total	817.5036 mg
Fatty acids, total polyunsaturated 18:1 t	1.8768 g
Sugars, total	20.5287 g
Serine	9.1162 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	35.3138 g
Fatty acids, total saturated 20:4 undifferentiated	7.6568 g
Vitamin B-6	7.9261 mg
Selenium, Se	300.0421 g
Ash	9.5974 g
Vitamin D	1237.6028 IU
Fatty acids, total saturated 18:1 undifferentiated	107.3418 g
Pantothenic acid	8.6219 mg
Phenylalanine	8.8625 g
Copper, Cu	1.1373 mg
Betaine	30.0446 mg
Thiamin	4.374 mg
Methionine	5.7968 g
Iron, Fe	12.8844 mg
Carbohydrate, by difference	24.8652 g
Phosphorus, P	1942.6743 mg
Folate, total	13.858 g
Fatty acids, total polyunsaturated 18:2 t,t	1.1424 g
Tocopherol, gamma	0.046 mg
Lycopene	0.2835 g
Alanine	12.3696 g
Cholesterol	1088.0025 mg
Valine	11.0244 g
Fatty acids, total saturated 18:2 undifferentiated	44.0381 g
Glycine	9.5048 g
Carotene, alpha	28.215 g
Glucose (dextrose)	1.6509 g
Fatty acids, total saturated 14:0	3.215 g
Zinc, Zn	34.1825 mg
Isoleucine	10.3647 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	53.8809 g
Tocotrienol, gamma	0.0385 mg
Leucine	17.9508 g
Tocotrienol, alpha	0.0699 mg
Vitamin A, IU	401.675 IU
Folate, DFE	13.858 g
Tryptophan	2.2275 g
Vitamin C, total ascorbic acid	5.1894 mg
Phytosterols	11.6205 mg
Fatty acids, total polyunsaturated 18:1 c	105.4559 g
Fatty acids, total saturated 20:0	0.0007 g
Fatty acids, total saturated 6:0	0.0002 g
Tyrosine	8.0228 g
Vitamin B-12	5.168 g
Vitamin K (phylloquinone)	1.707 g
Fatty acids, total saturated	102.4572 g
Histidine	9.097 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0002 g
Fatty acids, total monounsaturated	116.2239 g
Threonine	9.4703 g
Folate, food	13.858 g
Fatty acids, total polyunsaturated 17:0	0.5034 g
Vitamin D (D2 + D3)	31.2801 g
Cryptoxanthin, beta	47.115 g
Vitamin D3 (cholecalciferol)	31.2801 g
Vitamin E (alpha-tocopherol)	5.5609 mg
Fatty acids, total trans	3.0192 g
Fatty acids, total trans-monoenoic	1.8768 g
Magnesium, Mg	228.232 mg
Lysine	19.5482 g
Potassium, K	3443.6725 mg
Cystine	2.4396 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	2 tablespoons	68.4	17.6562	0
Onion	1	28	6.538	0.07
ketchup	0.66 cup	0	0	0
chili powder	0.5 teaspoon	3.807	0.671	0.1928
dijon mustard	1 tablespoon	0	0	0
burgundy wine	2 cups	0	0	0
sparerib	3 lb	3767.2085	0	318.2407
mexican hot sauce	1 tablespoon	0	0	0