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.
- Portion size 4 servings
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 655 mg
- Protein 51 g
- Calories 714.0
- Total fat 39 g
- Cholesterol 190 mg
- Saturated fat 14 g
- Total carbohydrate 40 g
- Folate 5.0
- Vitamin C 13.0