INGREDIENTS

INSTRUCTIONS

SWEET-AND-SOUR SAUCE
Find a great price on spareribs in the supermarket? Divide your purchase
into three-pound portions and cook as in step 2. Cool, place in freezer
bags and freeze until needed. While the grill is heating up, defrost the
ribs in the microwave.
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1.  About 1/2 hour before cooking, prepare barbecue grill. 2. Cut pork
between rib bones into serving-size portions. Place ribs meaty side down in
2- or 3-quart rectangular microwaveproof dish, with thicker portions toward
outside of dish (overlapping ribs if necessary). Cover with wax paper and
microwave on High for 5 minutes, then on Medium for 15 minutes. Turn ribs
over; place less-cooked pieces toward outside of dish. Cover again and
microwave on Medium for 15 minutes, or until tender. 3. Place ribs on grill
over medium-hot coals.  (Coals should be ash-gray with no flame.) Cook for
10 minutes, turning once and basting with 1/2 cup Sweet-and-Sour sauce.
Serve with remaining sauce. Per Serving: 747 cal, 39 g protein, 40 g fat,
57 g carbohydrate, 160 mg cholesterol, 306 mg sodium. SWEET-AND-SOUR SAUCE:
(This sauce can be made and stored in the refrigerator for up to a month.)
(This quick and easy sauce is wonderful with barbecued ribs and poultry.)
1. In 2-cup glass measure, combine all ingredients. 2. Microwave on High
for 4 to 5 minutes, stirring once, until boiling. Makes 1 cup. Per serving
(1
07/11/92        8:39 AM Tablespoon): 55 cal, 0 g protein, 0 g fat, 14
g carbohydrate, 0 mg cholesterol,
46 mg sodium.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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