No need to worry about the weather. You can grill or broil these ribs. Apple jelly and honey add sweetness to bottled barbecue sauce for a winning combination.
- 3/4 cup bottled barbecue sauce
- 1/3 cup honey
- 1/3 cup apple jelly
- 1/4 cup catsup
- 1/4 cup water
- 1/4 cup finely chopped celery
- 1 tablespoon brown sugar
- 2 teaspoons sweet pickle relish
- 1-1/2 teaspoons prepared mustard
- 1/2 teaspoon ground cinnamon
- 3-1/2 pounds pork loin back ribs, cut into 2- to 3-rib portions
- In a medium saucepan combine barbecue sauce, honey, jelly, catsup, the 1/4 cup water, celery, brown sugar, relish, mustard, and cinnamon. Cook and stir over medium heat until bubbly. Reduce heat. Simmer, uncovered, for 15 minutes, stirring frequently. Remove from heat; cool.
- Meanwhile, place ribs in a Dutch oven. Add water to cover. Bring to boiling. Reduce heat and simmer, covered, 45 minutes or until tender. Drain. Cool slightly. Place ribs in a 3-quart baking dish; pour cooled sauce over ribs. Cover and chill 4 to 24 hours, turning ribs once or twice.
- Before serving, remove ribs from sauce. Reserve sauce. Grill ribs directly over medium coals or broil 4 to 5 inches from heat for 15 to 20 minutes, turning and brushing with sauce once. (Watch closely to prevent burning.) Heat any remaining sauce until bubbly; pass with ribs. Makes 5 servings.
- Calories 677, Total Fat 38 g, Cholesterol 150 mg, Sodium 608 mg, Carbohydrate 45 g, Fiber 1 g, Protein 37 g. Daily Values: Calcium 10%, Iron 22%.
- Percent Daily Values are based on a 2,000 calorie diet