Sweet & sour pork ribs ***hjvs01b
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Sweet & sour pork ribs ***hjvs01b
  Sweet    Pork    Ribs    Frozen  
Last updated 6/12/2012 1:25:44 AM. Recipe ID 59823. Report a problem with this recipe.
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      Title: Sweet & sour pork ribs ***hjvs01b
 Categories: Mw, Frozen, Bar-b-q, Pork
      Yield: 4 Servings
      3 lb Pork spareribs
      1 c  Sweet and sour sauce

MMMMM--------------------SWEET-AND-SOUR SAUCE-------------------------
      1 c  Apricot preserves
      1 tb Vinegar
      1 tb Lemon juice
      2 ts Soy sauce
  Find a great price on spareribs in the supermarket? Divide your
  purchase into three-pound portions and cook as in step 2. Cool, place
  in freezer bags and freeze until needed. While the grill is heating
  up, defrost the ribs in the microwave.
  ~------------------ 1.  About 1/2 hour before cooking, prepare
  barbecue grill. 2. Cut pork between rib bones into serving-size
  portions. Place ribs meaty side down in 2- or 3-quart rectangular
  microwaveproof dish, with thicker portions toward outside of dish
  (overlapping ribs if necessary). Cover with wax paper and microwave
  on High for 5 minutes, then on Medium for 15 minutes. Turn ribs over;
  place less-cooked pieces toward outside of dish. Cover again and
  microwave on Medium for 15 minutes, or until tender. 3. Place ribs on
  grill over medium-hot coals.  (Coals should be ash-gray with no
  flame.) Cook for 10 minutes, turning once and basting with 1/2 cup
  Sweet-and-Sour sauce. Serve with remaining sauce. Per Serving: 747
  cal, 39 g protein, 40 g fat, 57 g carbohydrate, 160 mg cholesterol,
  306 mg sodium. SWEET-AND-SOUR SAUCE: (This sauce can be made and
  stored in the refrigerator for up to a month.) (This quick and easy
  sauce is wonderful with barbecued ribs and poultry.) 1. In 2-cup
  glass measure, combine all ingredients. 2. Microwave on High for 4 to
  5 minutes, stirring once, until boiling. Makes 1 cup. Per serving (1
        07/11/92        8:39 AM Tablespoon): 55 cal, 0 g protein, 0 g
  fat, 14 g carbohydrate, 0 mg cholesterol,
       46 mg sodium.

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Recipe ID 59823 (Apr 03, 2005)

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