Kidney Friendly BBQ Ribs with Food Network Chef Aaron McCargo, Jr.

KNOXVILE, Tenn. (WVLT) -- This March, during National Kidney Month, Fresenius Medical Care North America (FMCNA) is bringing Chef Aaron McCargo, Jr.on a four-city tour of regions with some of the country’s highest rates of kidney failure. He stopped by Local 8 News Tuesday to share his recipes and tips for preparing mouth-watering meals that people on dialysis, or anyone, would love.

McCargo made the following recipe:

BBQ Baby Back Ribs

2 slabs (about 3½ pounds) baby back ribs
1 portion of rub

Rub (mix all ingredients together):
1 cup packed dark brown sugar
1 teaspoon black pepper
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
2 teaspoons granulated garlic
2 teaspoons dehydrated onion flakes
2 teaspoons dark chili powder
12 mini-ears fresh or frozen corn on the cob

Heat oven to 400 F. Rub down both slabs of ribs on both sides with rub mixture. Place ribs on wire rack lined tray. Wrap tightly with aluminum foil and bake for 1½ to 2 hours. Remove from oven and take off foil. Using tongs, set ribs aside. Drain liquids from the pan, then place ribs back on tray. Cook for an additional 15 minutes or until desired crispness. Let rest for 5-10 minutes, then cut and serve.

To microwave corn on the cob, use a microwave-safe 9x9 inch casserole pan. Stand all the mini-ears of corn up on end in the dish. Pour about ½ inch of water into the dish. Cover tightly with plastic wrap. Microwave 5-7 minutes on high.

Option to Prepare on Grill:
Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 F (curled side of ribs facing up) for the first 3 hours, then increase the temperature to 300 F for the final 3 hours.

To grill corn on the cob, shuck each ear of corn and remove husk and any remaining silk strands. Wrap the corn in aluminum foil and place on the grill for approximately 25 minutes, turning occasionally, until corn is tender.

Serves 12

1 serving = 1/6 slab (1/3 pound bone-in raw weight) + 1 mini ear of corn

Nutrient analysis: Calories: 544, Protein: 23g, Carbohydrate: 27g, Total Fat: 39g, Saturated Fat: 17g, Trans Fat: 3g, Cholesterol: 99g, Sodium: 84mg, Potassium: 426mg, Phosphorus: 194mg.

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