Dark, rich and sticky-sweet, these two-bite single-rib portions make for easy handling. Pass the moist towelettes.
- Portion size 24 servings
- Credits : Canadian Living Magazine: November 2007
- 3 lb (15 kg) pork back ribs centre cut removed
- 1/2 cup blackberry jam
- 1/2 cup ketchup
- 1 tablespoon balsamic vinegar
- 2 teaspoons minced gingerroot
- 1/4 teaspoon pepper
- 2 tablespoons chili powder
- 1 tablespoon dry mustard
- 3 garlic cloves minced
- 3/4 teaspoons salt
- 3/4 teaspoons cinnamon
MethodPour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Add ribs, meaty side up. Cover and cook in 325°F (160°C) oven for 80 to 90 minutes or until meat is tender. Drain; transfer ribs to cutting board. Let stand for 10 minutes. Cut into 1-rib portions.
Spice Rub: In large glass baking dish, combine chili powder, mustard, garlic, salt and cinnamon; rub all over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Sauce: In small saucepan, combine blackberry jam, ketchup, vinegar, ginger and pepper; bring to boil. Reduce heat and simmer, stirring often, for 5 minutes. Strain through fine sieve into bowl, pressing on solids. Set aside. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)
Place ribs, meaty side down, on rack on foil-lined rimmed baking sheet. Broil for 5 minutes.
Brush ribs with half of the sauce; broil until bubbling, about 2 minutes. Turn and brush with remaining sauce; broil until sauce forms bubbling glaze, about 2 minutes.
Nutritional facts Per piece: about
- Sodium 118 mg
- Protein 6 g
- Calories 103.0
- Total fat 6 g
- Cholesterol 14 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 3.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 3.0