Bbq: Plum-glazed Ribs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Pork spareribs,
3/4 cup: Plum sauce,
1/4 cup: Cider vinegar,
2 tbsp: Tomato paste,
1 tsp: Gingerroot, minced
1 tsp: Dijon mustard,
3/4 tsp: Worcestershire sauce,
1/2 tsp: Hot pepper sauce,
1: Garlic clove, minced
Directions:
Cut spareribs between bones into single ribs. In large pot, cover
ribs with salted water and bring to boil; reduce heat, cover and
simmer for about 40 minutes or until fork-tender. Drain well and
transfer to bowl.
In separate small bowl, whisk together plum sauce, vinegar, tomato
paste, ginger, mustard, Worcestershire sauce, hot pepper sauce and
garlic; pour over ribs, turning to coat.
Cover and marinate ribs in refrigerator for at least 4 hours or up to
24 hours. Let stand at room temperature for 30 minutes.
Reserving marinade, place ribs on greased grill over medium-high heat;
cover and cook, turning and basting often with marinade, for 10-15
minutes or until glazed and browned.
Per serving: about 470 calories, 31 g protein, 30 g fat, 16 g
carbohydrate Good source iron.
Serve with: BBQ: Juicy-Good Corn; (see recipe) and Spinach Salad
Bumbleberry Crumble
Source: Canadian Living magazine Jun 95 Presented in article by
Elizabeth Baird: "Grate Partners"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
ribs with salted water and bring to boil; reduce heat, cover and
simmer for about 40 minutes or until fork-tender. Drain well and
transfer to bowl.
In separate small bowl, whisk together plum sauce, vinegar, tomato
paste, ginger, mustard, Worcestershire sauce, hot pepper sauce and
garlic; pour over ribs, turning to coat.
Cover and marinate ribs in refrigerator for at least 4 hours or up to
24 hours. Let stand at room temperature for 30 minutes.
Reserving marinade, place ribs on greased grill over medium-high heat;
cover and cook, turning and basting often with marinade, for 10-15
minutes or until glazed and browned.
Per serving: about 470 calories, 31 g protein, 30 g fat, 16 g
carbohydrate Good source iron.
Serve with: BBQ: Juicy-Good Corn; (see recipe) and Spinach Salad
Bumbleberry Crumble
Source: Canadian Living magazine Jun 95 Presented in article by
Elizabeth Baird: "Grate Partners"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp