| 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 |
tb |
Finely chopped onion |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
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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