| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Barbecue, Meats, Sauces | 8 | Servings | |
INGREDIENTS
| Sauce | ||
| 2 | c | Madeira wine |
| 1/3 | c | Honey |
| 1/4 | c | Dijon mustard |
| 1 | T | Finely chopped onion |
| 2 | T | Worcestershire sauce |
| 1 | T | Lemon juice |
| Ribs | ||
| 4 | lb | Fully cooked smoked pork |
| loin back ribs cut into | ||
| serving -sized pieces |
INSTRUCTIONS
Grill Directions: Heat grill. In medium saucepan, combine all sauce ingredients; blend well. Cook over medium - high heat for 25 to 30 minutes or until sauce is reduced by half and slightly thickened, stirring frequently. When ready to grill, place ribs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Brush ribs with sauce; cook 15 to 20 minutes or until ribs are thoroughly heated, turning and brushing frequently with sauce. Bring any remaining sauce to a boil; serve sauce with ribs. 8 servings. Note: To broil, place food on broiler pan and broil 4 to 6 inches from heat using times provided as guide. Typed in MMFormat by cjhartlin@msn.com Source: Cool Cooking for Hot Days Pillsbury. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Oct 14, 1998
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