Country-style ribs are cut from the pork
loin, and have more edible meat per portion than pork spareribs
or back ribs. Serve with succotash (corn and lima beans) and
red cabbage slaw.
Molasses
Country-Style Ribs
- 4 pounds country-style
pork ribs
1/3 cup lemon juice
1 tablespoon flour
1/2 cup molasses or sorghum
1/2 cup soy sauce
1/2 cup ground mustard
3 tablespoons Worcestershire sauce
4 drops hot pepper sauce
- Place ribs in a large
shallow baking dish.
- In medium bowl stir lemon
juice into flour until smooth, stir in molasses, soy sauce, mustard,
Worcestershire and hot pepper sauce; pour over ribs, turning
to coat.
- Prepare a medium fire
in kettle-style covered grill.
- Grill ribs over indirect
heat for about 1 to 1 1/2 hours or until tender. Or roast in
a 350 degrees F. oven, covered, for 1 hour; uncover and roast
for another 30 minutes, until ribs are tender.
Serves 6.
Wine suggestion: If you
prefer a red wine, pour a Zinfandel; for a white try a chilled
Chenin Blanc or Gewurztraminer; or offer icy cold beer.
Nutrition Facts:
Calories 760 calories
Protein 74 grams
Fat 36 grams
Sodium 1010 milligrams
Cholesterol 32 milligrams
Saturated Fat 9 grams
Carbohydrates 32 grams
Fiber 2 grams
Recipe provided courtesy
of Pork: The Other White Meat.
