These PDQ Barbecue Ribs bake up tender in a thick and tangy sauce that requires less than five minutes to prepare.
3/4 cup catsup
1/2 cup light molasses
1/2 cup grapefruit juice
3 tablespoons light brown sugar
1 teaspoon Dijon-style mustard
2 pounds country style pork spare ribs
Combine first five ingredients in pint jar with cover. Shake well.
Place spare ribs in oven-proof 9 x 9-inch pan. Pour barbecue sauce over meat.
Bake in preheated 350 degree oven 1-1/2 to 2 hours.
Recipe makes 4 servings.
Nibbles on Ribs
- Pork back ribs or baby back ribs do not come from baby hogs! This cut is from the blade and center section of the loin. They are favorites of rib aficionados because they are meaty and easy to handle. Plan on one pound per hungry person.
- Spareribs come from the underbelly or side of the hog and are the least meaty of all pork ribs, but they spare nothing in taste.
- Country-style ribs are the meatiest of all types of ribs. Cut from the rib end of the loin, these pork ribs are for rib fans that want enough meat to use a knife and fork.
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