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Ingredients
- 3 lb Pork spareribs
- 3/4 c. Plum sauce
- 1/4 c. Cider vinegar
- 2 Tbsp. Tomato paste
- 1 tsp Gingerroot, chopped
- 1 tsp Dijon mustard
- 3/4 tsp Worcestershire sauce
- 1/2 tsp Warm pepper sauce
- 1 x Garlic clove, chopped
Directions
- Cut spareribs between bones into single ribs. In large pot, cover ribs with salted water and bring to boil; reduce heat, cover and simmer for about 40 min or possibly till fork-tender. Drain well and transfer to bowl.
- In separate small bowl, whisk together plum sauce, vinegar, tomato paste, ginger, mustard, Worcestershire sauce, warm pepper sauce and garlic; pour over ribs, turning to coat.
- Cover and marinate ribs in refrigerator for at least 4 hrs or possibly up to 24 hrs. Let stand at room temperature for 30 min.
- Reserving marinade, place ribs on greased grill over medium-high heat; cover and cook, turning and basting often with marinade, for 10-15 min or possibly till glazed and browned.
- Good source iron.
- Serve with: BBQ: Juicy-Good Corn; (see recipe) and Spinach Salad Bumbleberry Crumble
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 789 | |
| Calories from Fat 505 | 64% |
| Total Fat 56.03g | 70% |
| Saturated Fat 17.99g | 72% |
| Trans Fat 0.52g | |
| Cholesterol 191mg | 64% |
| Sodium 636mg | 27% |
| Potassium 750mg | 21% |
| Total Carbs 31.77g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 29.21g | 19% |
| Protein 37.66g | 60% |
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