Bbq: Plum-glazed Ribsbar-b-q, pork 3 lb pork spareribs 3/4 cup plum sauce 1/4 cup cider vinegar 2 tablespoon tomato paste 1 teaspoon gingerroot, minced 1 teaspoon dijon mustard 3/4 teaspoon worcestershire sauce 1/2 teaspoon hot pepper sauce 1 garlic clove, minced 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 |
