This pork spare ribs recipe was FANTASTIC! They were different than your standard dry rubbed, smoked and either sweet or vinegar soaked ribs. These had more character to them, and the horseradish in the end just give it an earthy heat, pulling together the aroma from the orange and the sweet little pop from the fennel seeds.
I was in Mexico when I cooked these, and CostCo had a special on pre-cut ribs. Each rib was individually cut, as opposed to a whole slab. I was annoyed, but they still turned out great!
For the purposes of this recipe, I'm going to present it as if the rack had been whole (an intact slab of spares will yield juicier results) ... my ribs were great, but had too much barky-dry skin for each rib.
Served with White BBQ Sauce
I confess to not fully understanding the nutrition on the rib slabs. My assumption is the USDA is listing the nutrition as if all bones, tendons, etc. were consumed, as well. I'm not sure how to present this info, but ... I do more or less trust the carb count.