| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
8 |
Servings |
INGREDIENTS
| 6 |
lb |
Meaty pork spareribs |
| 3/4 |
c |
All-purpose flour |
| 1 |
tb |
Paprika |
| 1 |
|
Clove garlic, minced |
| 1/4 |
ts |
Pepper |
| 3/4 |
c |
Each chili sauce & ketchup |
| 1/4 |
c |
Apple jelly |
| 2 |
tb |
Cider vinegar |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Chili powder |
INSTRUCTIONS
SAUCE
Trim any fat from ribs. In large plastic bag, combine flour, paprika,
garlic and pepper. Add ribs (cut racks in half if too large for bag) and
shake well to coat. Arrange, meaty-side-up, in single layer in shallow
baking pan or pans. Bake in 325°F oven until tender, about 1
1/4 hours.
SAUCE: In saucepan, combine chili sauce, ketchup, jelly, vinegar,
Worcestershire sauce and chili powder. Bring to boil, reduce heat and
simmer for 2 minutes; let cool. Pour sauce over ribs in pan (or in large
plastic bag), turning to coat well. Cover and marinate in refrigerator for
at least 4 hours or up to 24 hours. Let stand at room temperature for 30
minutes before grilling. Reserving any sauce, place ribs (meaty-side-up)
on a greased grill over medium-high heat. Cook, brushing with sauce
occasionally and turning once, for about 15 minutes or until crisp and
browned. Cut into serving pieces and serve immediately. Yield: 8 servings.
Prep Time: 15 minutes Cooking Time: about 1 1/2 hours. Typed in MMFormat
by cjhartlin@email.msn.com Source: Homemakers Magazine Sept. 1999
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Aug 24, 1999
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