MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: SWEET AND SOUR PORK RIBS ***HJVS01B
  Categories: Mw, Frozen, Barbecue, Pork
       Yield: 4 servings
  
       3 lb Pork spareribs
       1 c  Sweet and sour sauce
 
 MMMMM--------------------SWEET-AND-SOUR SAUCE-------------------------
       1 c  Apricot preserves
       1 tb Vinegar
       1 tb Lemon juice
       2 ts Soy sauce
  
   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.
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving