Yield: 4 servings
|1||Bottle (10 oz.) teriyaki sauce (1 1/4 cups)|
|1½ cup||Brown sugar; firmly packed|
|1||Bulb garlic; cloves separated and peeled|
|3 tablespoons||Umsulfured molasses|
|1 teaspoon||Ground cumin|
|2 teaspoons||Cayenne pepper|
|½ cup||Hot-pepper sauce|
|1 tablespoon||Seasoned pepper|
|1 can||(16 oz.) cranberry sauce|
|2||Racks (about 4 lbs.) Baby Back pork ribs|
MARY WILSON * BWVB02B
1. In blendar combine teriyaki sauce, brown sugar, garlic, molasses, cumin, cayenne pepper; hot-pepper sauce, seasoned pepper and cranberry sauce. Process until well blended; set aside.
2. Place ribs in shallow baking dish. Pour sauce over ribs, turning until they are well coated with sauce.
Cover and marinate ribs in the refrigerator at least 8 hours or overnight.
In a covered grill, using the indirect cooking method (see recipe entitled "Which Cooking Method Works Best"), cook ribs for 1 hour; turning every 20 minutes. Close top vent on grill about halfway through cooking time to lower temperature, then brush ribs frequently with sauce for 30 minutes. -OR-; Heat broiler. Arrange ribs on cold broiler-pan rack. Broil 5-6 inches from heat source about 45 minutes, turning and basting with sauce about every 10 minutes until done. Yields: 4-6 servings. Nutrition per serving: 673 cal; 42 g pro.; 43 g fat; 27 g carb; 766 mg sod; 171 mg chol. Source: PARENTS magazine, July l993 issue.