Yield: 8 Servings
|6 pounds||Meaty pork spareribs|
|¾ cup||All-purpose flour|
|1||Clove garlic, minced|
|¾ cup||Each chili sauce & ketchup|
|¼ cup||Apple jelly|
|2 tablespoons||Cider vinegar|
|1 tablespoon||Worcestershire sauce|
|1 teaspoon||Chili powder|
Trim any fat from ribs. In large plastic bag, combine flour, paprika, garlic and pepper. Add ribs (cut racks in half if too large for bag) and shake well to coat. Arrange, meaty-side-up, in single layer in shallow baking pan or pans. Bake in 325øF oven until tender, about 1¼ hours.
SAUCE: In saucepan, combine chili sauce, ketchup, jelly, vinegar, Worcestershire sauce and chili powder. Bring to boil, reduce heat and simmer for 2 minutes; let cool. Pour sauce over ribs in pan (or in large plastic bag), turning to coat well. Cover and marinate in refrigerator for at least 4 hours or up to 24 hours. Let stand at room temperature for 30 minutes before grilling. Reserving any sauce, place ribs (meaty-side-up) on a greased grill over medium-high heat. Cook, brushing with sauce occasionally and turning once, for about 15 minutes or until crisp and browned. Cut into serving pieces and serve immediately. Yield: 8 servings.
Prep Time: 15 minutes Cooking Time: about 1 ½ hours. Typed in MMFormat by cjhartlin@... Source: Homemakers Magazine Sept. 1999 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Aug 24, 1999