Cut spareribs between bones into single ribs. In large pot, cover ribs with Salt
ed water and bring to boil; reduce heat, cover and simmer for about 40 minutes or until fork-tender. Drain well and transfer to bowl.
In separate small bowl, whisk together plum sauce, vinegar, tomato paste, ginger, mustard, Worcestershire sauce, hot pepper sauce and garlic; pour over ribs, turning to coat.
Cover and marinate ribs in refrigerator for at least 4 hours or up to 24 hours. Let stand at room temperature for 30 minutes.
Reserving marinade, place ribs on greased grill over medium-high heat; cover and cook, turning and basting often with marinade, for 10-15 minutes or until glazed and browned.
Per serving: about 470 calories, 31 g protein, 30 g fat, 16 g carbohydrate Good source iron.
Serve with: BBQ: Juicy-Good Corn; (see recipe) and Spinach Salad Bumbleberry Crumble
Source: Canadian Living magazine Jun 95 Presented in article by Elizabeth Baird: "Grate Partners"
[-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 22:03:08 UT