| 1 | cup chili sauce |
| 3/4 | cup grape jelly |
| 1 | tablespoon plus 1 1/2 teaspoons dry red wine or Progresso® beef flavored broth (from 32-oz carton) |
| 1 | teaspoon Dijon mustard |
| 4 1/2 | lb pork loin back ribs |
| 3 | cups water |
Serve with...
Tucson Lemon Cake
Total Time:
1 hour 35 min
| 1. | To make sauce, in 1-quart saucepan, heat chili sauce, jelly, wine and mustard over medium heat, stirring occasionally, until jelly is melted. |
| 2. | Heat coals or gas grill for indirect heat. Cut ribs into serving pieces. Place ribs in 4-quart Dutch oven; add water. Heat to boiling; reduce heat to low. Cover and simmer 5 minutes; drain. |
| 3. | Cover and grill pork over medium coals 15 to 20 minutes, brushing with sauce every 3 minutes, until pork is no longer pink and meat begins to pull away from bones. |
| 4. | Heat any remaining sauce to boiling, stirring constantly; boil and stir 1 minute. Serve sauce with ribs. |
|
| At last, your search is over! At the supermarket, these ribs may be labeled as back ribs or pork ribs. |
|
| Follow these steps when grilling over indirect heat. Before heating a charcoal grill, place a drip pan directly under the grilling area, and arrange coals around the edge of the firebox. Grill food over the drip pan. If you have a gas grill, place the food over the unheated side. |
|
| Want to stay inside? Bake these ribs instead. Omit the water and simmering step. Place ribs on a rack in a shallow roasting pan. Bake uncovered at 325ºF for 1 1/2 hours; brush with sauce. Bake uncovered about 45 minutes longer, brushing frequently with sauce, until tender. Heat any remaining sauce as directed in step 4. |
Nutrition Information:
585 ( 335 ); 37 g ( 14 g); 150 mg; 550 mg; 28 g ( 1 g); 36 g 8 %; 6 %; 6 %; 14 % 1 ; 1 ; 4 1/2