Apple Butter Ribs
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 540540 cal |
| pro | 34 g34g pro |
| total fat | 36 g36g total fat |
| sat. fat | 13 g13g sat. fat |
| carb | 19 g19g carb |
| fibre | 0 g0g fibre |
| chol | 84 mg84mg chol |
| sodium | 400 mg400mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 1212 iron |
| vit A | 11 vit A |
| vit C | 22 vit C |
| folate | 55 folate |
Apple butter is a dark, thick, fat-free apple spread that, combined with apple cider and cider vinegar, adds gloss and fruitiness to the ribs.
Ingredients
- 3 lb pork back ribs , centre cut removed3 lb pork back ribs or pork side ribs, centre cut removed
- Apple Butter Marinade:
- 1/2 cup apple butter 1/2 cup apple butter
- 1/4 cup apple cider 1/4 cup apple cider or apple juice
- 2 tbsp cider vinegar 2 tbsp cider vinegar
- 1 tbsp Dijon mustard 1 tbsp Dijon mustard
- 1 tsp crumbled dried sage 1 tsp crumbled dried sage
- 1/2 tsp salt 1/2 tsp salt
Preparation
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding cooking liquid.
Apple Butter Marinade: In bowl, whisk together apple butter, apple cider, vinegar, mustard, sage and salt. Remove 1/4 cup (50 mL) and reserve for basting on grill. Brush remaining marinade all over ribs. Cover and refrigerate ribs and reserved marinade for 4 hours, turning and brushing ribs with marinade in dish at least once. (Make-ahead: Refrigerate for up to 24 hours.)
Place ribs on greased grill over medium-high heat; brush with any marinade left in dish. Close lid and grill, turning at least once and basting with reserved marinade, until browned and glossy, 10 to 15 minutes.
Source : Canadian Living Magazine: June 2005
- Keywords : Main Course; Dinner; Grill/Barbecue; Pork;
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