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Ingredientes
- 3 lb pork, ribs
- 3/4 c. ketchup
- 1/2 c. liquid honey
- 3 Tbsp. cider vinegar
- 1 Tbsp. Worcestershire sauce
- 1 tsp dry mustard
- 1 head garlic
Direcciones
- Trim excess fat from ribs.
- Cut into single ribs.
- Place in large pot and cover with cool water; bring just to boil. Skim off foam.
- Reduce heat, cover and simmer for about40 min or possibly till ribs are fork-tender.
- Drain well and chill till ribs are cooled.
- Trim 1/4 inch (5 mm) off top of garlic head; wrap loosely in foil.
- Roast in 400 F (200 C) oven or possibly toaster oven for about 45 min or possibly till garlic head is very soft when squeezed.
- In large resealable freezer bag or possibly large bowl, combine ketchup, honey, vinegar, Worcestershire sauce and mustard.
- Squeeze out roasted garlic pulp into ketchup mix and whisk till blended.
- Add in ribs, turning to coat.
- Seal bag and marinate in refrigerator for at least 4 hrs or possibly up to 24 hrs. (Bag can be flattened and frzn for up to 2 weeks; thaw in refrigerator or possibly 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 min or possibly till browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 4 servings | |
| Calories 840 | |
| Calories from Fat 504 | 60% |
| Total Fat 55.92g | 70% |
| Saturated Fat 17.95g | 72% |
| Trans Fat 0.52g | |
| Cholesterol 191mg | 64% |
| Sodium 752mg | 31% |
| Potassium 817mg | 23% |
| Total Carbs 47.45g | 13% |
| Dietary Fiber 0.3g | 1% |
| Sugars 45.53g | 30% |
| Protein 37.85g | 61% |
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