Ingredients Jump to Instructions ↓

  1. 2 lb Rack pork back ribs, cut -lengthwise across bones -into halves

  2. 1/2c Catsup

  3. 2 tb Packed brown sugar

  4. 1 tb Lemon juice

  5. 1 ts Salt

  6. 1/2ts Garlic powder

  7. 1/4ts Ground ginger

  8. 3 tb Dry mustard

  9. 3 tb Cold water

Instructions Jump to Ingredients ↑

  1. + Directions : Trim excess fat and remove membranes from pork Mix catsup, brown sugar, lemon juice, salt, garlic powder and ginger; pour over pork, turning to coat both sides. Cover and refrigerate at least 2 hours. Remove pork; reserve marinade. Place pork on rack in aluminum foil-lined broiler pan. Bake uncovered in 400F oven, brushing occasionally with reserved marinade, 30 minutes. Turn pork; bake, brushing occasionally with marinade, until done, about 30 minutes longer. Cut between each rib to separate. Mix mustard and water until smooth; let stand 5 minutes. Serve with ribs.

  2. appetizers; 70 calories per appetizer. Source: Betty Crockers Cookbook, 6th Edition


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