Honey Garlic Ribs
Freeze ribs right in their marinade to take along to the cottage. Roast a few heads of garlic at the same time. Squeeze out as a spread on bread or add as a flavouring to any sauce or salad dressing.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 714 |
| pro | 51 g |
| total fat | 39 g |
| sat. fat | 14 g |
| carb | 40 g |
| fibre 190 mg chol | 1 g |
| sodium | 655 mg |
| % RDI: | - |
| calciurn | 10% |
| iron 4% vit A | 29% |
| vit C | 13% |
| folate | 5% |
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3 lb (1.5 kg) pork ribs
3/4 cup (175 mL) ketchup
1/2 cup (125 mL) liquid honey
3 tbsp (50 mL) cider vinegar
1 tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) dry mustard
6 cloves garlic, minced
Preparation:
Trim excess fat from ribs. Cut into single ribs. Place in large pot and cover with cold water, bring just to boil. Skim off foam. Reduce heat, cover and simmer for about 40 minutes or until ribs are fork tender. Drain well and refrigerate until ribs are cooled.
In large resealable freezer bag or large bowl, combine ketchup, honey, vinegar, Worcestershire sauce, mustard and garlic, whisking until blended. Add ribs, turning to coat. Seal bag and marinate in refrigerator for at least 4 hours or for up to 24 hours. (Bag can be flattened and frozen for up to 2 weeks; thaw in refrigerator or cooler overnight. )
Reserving sauce in bag, place ribs on greased grill over medium-high heat; cook, brushing often with reserved sauce and turning once, for 10 to 15 minutes or until browned.
Additional Information
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Variation
Honey Roasted Garlic Ribs: Substitute 1 head garlic for minced cloves. Trim 1/4 inch (5 mm) off top of garlic head; wrap loosely in foil. Roast in 400°F (200°C) oven or toaster oven for about 45 minutes or until garlic head is very soft when squeezed; squeeze out pulp into ketchup mixture before adding ribs to coat.
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