Apple Butter Ribs
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 540 |
| pro | 34 g |
| total fat | 36 g |
| sat. fat | 13 g |
| carb | 19 g |
| fibre | 0 g |
| chol | 84 mg |
| sodium | 400 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 12% |
| vit A | 1% |
| vit C | 2% |
| folate | 5% |
-
3 lb (1.5 kg) pork back ribs or side ribs centre cut removed
Apple Butter Marinade:
1/2 cup (125 mL) apple butter
1/4 cup (50 mL) apple cider or juice
2 tbsp (25 mL) cider vinegar
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) crumbled dried sage
1/2 tsp (2 mL) 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
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