This simple barbecue sauce
can be kept in the refrigerator for slathering pork chops on
the grill, or for serving over sliced pork roast served on sandwich
buns. Serve with corn muffins and creamy cole slaw.
Tangy Pork
Back Ribs
- 3 pounds pork back ribs,
cut into 3-rib portions
1 (10-ounce) jar grape jelly
1 (6-ounce) can tomato paste
1/4 cup water
2 teaspoons chili powder
1/2 teaspoon garlic salt
1/8 teaspoon hot pepper sauce
- Place rib pieces in large
plastic bag. In small saucepan stir together jelly, tomato paste,
water, chili powder, garlic salt and hot pepper sauce. Stir together
and simmer over low heat for 3 to 4 minutes. Let cool slightly;
pour over rib pieces and toss bag gently to coat ribs well. Marinate
in refrigerator 4 hours to overnight.
- Heat oven to 350 degrees
F.
- Remove rib pieces to shallow
baking pans (line pans with foil for easy cleanup); roast for
45 minutes to an hour, until ribs are tender.
Serves 4 to 5.
Wine suggestion: Pour a
Zinfandel (red), or serve with icy cold beer.
Nutrition Facts
Calories 700 calories
Protein 35 grams
Fat 41 grams
Sodium 650 milligrams
Cholesterol 165 milligrams
Saturated Fat 15 grams
Carbohydrates 49 grams
Fiber 2 grams
Recipe provided courtesy of Pork, The Other White
Meat.
