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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