Asleep-at-the-grill barbecued ribs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
Directions
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.