The simple barbecue sauce
for these ribs can be kept in the refrigerator for slathering
pork chops on the grill, or for serving over sliced pork roast
served on sandwich buns. Serve with corn muffins and creamy cole
slaw.
Tangy
Pork Back Ribs
- 3 pounds pork back ribs,
cut into 3-rib portions
1 (10-ounce) jar grape jelly
1 (6-ounce) can tomato paste
1/4 cup water
2 teaspoons chili powder
1/2 teaspoon garlic salt
1/8 teaspoon hot pepper sauce
- Place rib pieces in large
plastic bag. In small saucepan stir together jelly, tomato paste,
water, chili powder, garlic salt and hot pepper sauce. Stir together
and simmer over low heat for 3 to 4 minutes. Let cool slightly;
pour over rib pieces and toss bag gently to coat ribs well. Marinate
in refrigerator 4 hours to overnight.
- Heat oven to 350°F
(175°C)
- Remove rib pieces to shallow
baking pans (line pans with foil for easy cleanup); roast for
45 minutes to an hour, until ribs are tender.
Serves 4 to 5.
Recipe provided courtesy of Pork, Be Inspired®.
