Barbecued Ribs (Four Great Southern Cooks)
INGREDIENTS:
2 lb Rack pork back ribs, cut
-lengthwise across bones
-into halves
1/2 c Catsup
2 tb Packed brown sugar
1 tb Lemon juice
1 ts Salt
1/2 ts Garlic powder
1/4 ts Ground ginger
3 tb Dry mustard
3 tb Cold water
2 lb Rack pork back ribs, cut
-lengthwise across bones
-into halves
1/2 c Catsup
2 tb Packed brown sugar
1 tb Lemon juice
1 ts Salt
1/2 ts Garlic powder
1/4 ts Ground ginger
3 tb Dry mustard
3 tb Cold water
Trim excess fat and remove membranes from pork Mix catsup, brown sugar, lemon juice, salt, garlic powder and ginger; pour over pork, turning to coat both sides. Cover and refrigerate at least 2 hours.
Remove pork; reserve marinade. Place pork on rack in aluminum foil-lined broiler pan. Bake uncovered in 400F oven, brushing occasionally with reserved marinade, 30 minutes. Turn pork; bake, brushing occasionally with marinade, until done, about 30 minutes longer.
Cut between each rib to separate. Mix mustard and water until smooth; let stand 5 minutes. Serve with ribs. 25 appetizers; 70 calories per appetizer.
Remove pork; reserve marinade. Place pork on rack in aluminum foil-lined broiler pan. Bake uncovered in 400F oven, brushing occasionally with reserved marinade, 30 minutes. Turn pork; bake, brushing occasionally with marinade, until done, about 30 minutes longer.
Cut between each rib to separate. Mix mustard and water until smooth; let stand 5 minutes. Serve with ribs. 25 appetizers; 70 calories per appetizer.