To develop the flavors
in this full-bodied glaze, make it at least a day ahead. This
glaze keeps well in the refrigerator and is great to slather
on sausages, bratwurst, or ham on the grill. Serve with vinegar
cole slaw, corn on the cob, and plenty of napkins for mopping
up.
Pepper-Rubbed
Ribs with Molasses-Mustard Glaze
- 2 slabs pork back ribs,
about 3 1/2 to 4 pounds total
4 tablespoons coarsely ground black pepper
Salt
1 cup molasses
1 cup country-style mustard
1/2 cup ketchup
2/3 cup brown sugar, packed
2/3 cup cider vinegar
2 tablespoons dry mustard
1 tablespoons hot pepper sauce
- In medium heavy saucepan,
combine molasses, mustard, ketchup, brown sugar, vinegar, dry
mustard and hot pepper sauce. Bring to a simmer and cook, stirring
frequently, until slightly thickened, about 10 minutes. Cover
and refrigerate overnight.
- Salt ribs and rub with
black pepper.
- Prepare medium banked
fire in covered grill.
- Place ribs away from heat
on grill, close grill hood and let ribs roast for 1 1/2 hours,
until tender.
- Brush some of the glaze
generously on ribs, close grill and roast for 4 minutes; turn
ribs and repeat, every 4 to 5 minutes, until ribs are nicely
glazed, about 20 minutes.
Serves 4.
Wine suggestion: Pour a
chilled Viognier or a peppery Pinot Noir from the Pacific Northwest.
Nutrition Facts
Calories 1260 calories
Protein 65 grams
Fat 95 grams
Sodium 1180 milligrams
Cholesterol 320 milligrams
Saturated Fat 35 grams
Carbohydrates 33 grams
Recipe provided courtesy
of Pork, The Other White Meat.
