| 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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