| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Crocker | 25 | Appetizers | |
INGREDIENTS
| 2 | lb | Rack pork back ribs, cut lengthwise across bones into halves |
| 1/2 | c | Catsup |
| 2 | tb | Packed brown sugar |
| 1 | tb | Lemon juice |
| 1 | ts | Salt |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Ground ginger |
| 3 | tb | Dry mustard |
| 3 | tb | Cold water |
INSTRUCTIONS
Trim excess fat and remove membranes from pork Mix catsup, brown sugar, lemon juice, salt, garlic powder and ginger; pour over pork, turning to coat both sides. Cover and refrigerate at least 2 hours. Remove pork; reserve marinade. Place pork on rack in aluminum foil-lined broiler pan. Bake uncovered in 400F oven, brushing occasionally with reserved marinade, 30 minutes. Turn pork; bake, brushing occasionally with marinade, until done, about 30 minutes longer. Cut between each rib to separate. Mix mustard and water until smooth; let stand 5 minutes. Serve with ribs. 25 appetizers; 70 calories per appetizer. Source: Betty Crockers Cookbook, 6th Edition From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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