| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Pork, Ceideburg 2 | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Honey mustard |
| 3 | tb | Peach preserves |
| 3 | tb | Peanut oil |
| 3 | tb | Lemon juice |
| 1/2 | ts | Minced garlic |
| Salt and pepper to taste | ||
| 2 | Racks baby back ribs, about 2 pounds, each |
INSTRUCTIONS
Baby back ribs are cut from the back rib section of the pig, and the meat on them is as tender as a center-cut pork chop. For that reason, they can be grilled fairly quickly without any precooking. Mix mustard with the peach preserves, peanut oil, lemon juice, garlic, salt and pepper. Marinate the ribs in this mixture for at least 30 minutes. Heat a charcoal grill until the coals are white hot, or preheat a gas grill on high for 5 minutes with the lid closed. Grill the ribs about 4 inches from the hot coals. They will take about 6 minutes per side. Be careful, this sweet sauce burns easily. Serves 4. PER SERVING: 1,100 calories, 76 g protein, 6 g carbohydrate, 84 g fat (31 g saturated), 313 mg cholesterol, 371 mg sodium, 0 g fiber. From Andrew Schloss, SF Chronicle, 7/22/92 Posted by Stephen Ceideberg; October 20 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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