Tangy Pork Back Ribs
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.
3 pounds pork back ribs, cut into 3-rib portions
Salt and ground black pepper to taste
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
- Season rib pieces with salt and pepper and place in large plastic bag.
- In small saucepan stir together jelly, tomato paste, water, chili powder, garlic salt and hot pepper sauce. Bring to a boil; reduce heat 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.
- Preheat 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.