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% |
Suggested Recipes
-
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.
Tags:
Source
Canadian Living Magazine: June 2005
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