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| Associated Press
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| Chili-orange glazed country ribs are made with country-style pork ribs, instead of the pricier baby-back or St. Louis-style ribs. |
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| CONTACT THE HERALD |
Melanie Munk, Features Editor
munk@heraldnet.com |
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Published: Wednesday, June 18, 2008
For the grill: Save money with a different cut of ribs
A grill-worthy cut: Barbecued pork ribs are a favorite for the summer holidays, but this year you might want to pass on pricey baby back ribs.
There is a tasty alternative that can cost as little as half the price per pound.
Country-style pork ribs, which are loin chops that have been cut into two pieces, have enough fat to make them suitable for slow cooking, yet are tender enough to cook on the grill.
Look for this style of rib to be on sale for less than $2 a pound.
Chili-orange glazed country ribs
4 pounds country-style pork ribs, bone-in
1 teaspoon salt
1/2 cup orange marmalade
1/2 cup chili sauce
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon canola oil
Place the ribs and salt in a large pot with a cover or in a Dutch oven. Add enough water to just cover the ribs and bring to a boil. Reduce heat and simmer for 45 minutes.
Meanwhile, to make the glaze, in a medium bowl, whisk together the marmalade, chili sauce, soy sauce, vinegar and oil. Set aside.
Preheat a gas grill to medium or prepare a charcoal fire. Oil the grill grates.
Transfer the ribs to the grill and cook, turning and basting with the glaze often, until the ribs are well-browned and glossy, 20 to 30 minutes. Transfer to a platter to serve.
Makes 8 servings. Per serving: 635 calories; 397 calories from fat; 44 g fat (15 g saturated; 0 g trans fats); 157 mg cholesterol; 19 g carbohydrate; 39 g protein; 0 g fiber; 1,242 mg sodium.
Jim Romanoff,
Associated Press
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