Give tender ribs an Asian twist with a quick glaze of prepared hoisin sauce and tangy currant jelly, and a dash of spicy heat.
to 4 lb. pork loin back ribs
cup red currant jelly
cup hoisin sauce
teaspoon hot pepper sauce
Heat gas or charcoal grill. Cut ribs into serving-sized sections. Arrange ribs in layers in ungreased 12x8-inch (2-quart) microwave-safe dish. Cover with microwave-safe plastic wrap. Microwave on High for 15 minutes or until ribs are no longer pink, rearranging and turning ribs once during cooking.
Meanwhile, in small saucepan, combine all glaze ingredients. Cook and stir over medium heat until jelly is melted. Remove from heat.
When grill is heated, remove ribs from microwave; immediately place on gas grill over medium heat or on charcoal grill 6 to 8 inches from medium coals. Cover grill; cook 10 to 20 minutes or until ribs are browned, turning frequently and brushing with glaze during last 10 minutes of cooking time.
Bring any remaining glaze to a boil. Serve glaze with ribs.
To bake and grill ribs, cut ribs into serving-sized sections and place in ungreased 13x9-inch pan; bake at 350°F. for 1 hour. Heat gas or charcoal grill. When grill is heated, place ribs on grill; cover grill and cook using times above as a guide, turning ribs frequently and brushing with glaze during last 10 minutes of cooking time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Other Carbohydrate; 4 1/2 Lean Meat; 4 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.