Featured in our April 2006 edition of the Hot Line all about Pork
Yield: Serves 6
Ingredients3 lbs (1.5 kg) Pork back ribs 1 jar (250 mL) Currant or grape jelly 1 can (5 1/2 fl oz / 156 mL) tomato paste 1/4 cup (50 mL) water 1 tsp (5 mL) chili powder 1/2 tsp (2 mL) garlic salt 1/4 tsp (1 mL) dried oregano 1/4 tsp (1 mL) ground black pepper 1/8 tsp (0.5 mL) bottled hot pepper sauce
Using a fork, gently lift and peel the membrane (silverskin) away from the backside of each rack of Pork ribs and discard. Cut each rack in half (about 6 rib portions). In a medium saucepan, combine the remaining ingredients. Cook and stir over medium heat until jelly melts and mixture is well blended. Reduce heat and boil gently, uncovered, for 3 to 4 minutes. Preheat barbecue on high; reduce temperature to medium. Place ribs on grill; brush lightly with sauce. Close barbecue lid and grill 12 to 15 minutes per side or until tender, turning ribs occasionally and basting with sauce. Accompany with corn on the cob and a tossed salad.