Ashley's Sticky & Spicy Ribs
Source of Recipe
Ashley
Recipe Introduction
Serve these ribs with a fresh cob of corn and a salad or accompany with carrot and celery sticks.
Enjoy a slice of fresh watermelon for dessert!
Some healthy eating information:
Pork is one of the best sources of thiamin. Thiamin is involved in turning carbohydrates from food into energy. Today's pork is 30% lower in fat that it was 2 decades ago. A pork roast is considered cooked juicy and safe when it reaches an internal temperature of 160 F.
Recipe Link: http://groups.msn.com/FullCircleofFriends/pork.msnw?action=view_list&row=0&viewtype=2&sortstring= List of Ingredients
250 mL (1 cup) Red Wine vinegar
250 mL (1 cup) Honey
30 mL (2 tbsp) Worcestershire Sauce
125 mL (1/2 cup) Tomato Sauce
5 mL (1 tsp) Salt
5 mL (1 tsp) Tabasco Sauce
5 mL (1 tsp) Paprika
2 mL (1/2 tsp) Coarse Black Pepper
3 Garlic Cloves, minced
25 mL ( 1 1/2 tbsp) Fresh Gingerroot, minced
60 mL (4 tbsp) green onion, minced
2 Kg (4 lbs) Pork Ribs
Recipe
1. Combine all ingredients except the ribs in a medium saucepan. Bring to a boil, stirring occasionally; reduce heat and simmer, covered, 15 minutes. Let cool.
2. Meanwhile, place ribs in a large saucepan of water and bring to a boil. Cook 10 minutes. Drain well. Place ribs in single layer in a sprayed roasting pan. Cover with cooled sauce. Allow to stand at least 2 hours, covered and refrigerated. Turn frequently and spoon sauce over all side of the meat.
3. Preheat oven to 356 F (190 C). Drain off sauce and reserve. Bake approximately 1 hour, turning ribs, basting often with sauce. Cook until all sauce is on the ribs. Alternately, place ribs on BQ and cook in your usual manner, turning and basting ribs often.
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