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INGREDIENTS
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Salt and pepper |
| 1 |
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1 |
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rack Beef Grilling Back Ribs (about 7 ribs long), approx 3 lb (1.5 kg) |
| Sauce: |
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| 2 |
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2 |
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cloves garlic, minced |
| 1 |
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1 |
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onion, diced |
| 1 |
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1 |
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can (14 oz/398 ml) tomato sauce |
| 1/3 cup |
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75 mL |
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EACH maple syrup and red wine vinegar |
| 1/4 cup |
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50 mL |
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tomato paste |
| 2 tbsp |
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30 mL |
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EACH minced canned chipolte peppers and Worcestershire sauce |
PREPARATION TIME: 5 minutes
COOKING TIME: 2 hours 15 minuntes
DIRECTIONS
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Season rack of ribs with salt and pepper. Roast ribs on foil-lined baking sheet in 250°F (120°C) oven for 2-3 h until crispy and browned. Cool slightly; cut into individual ribs. Sauté garlic and onion in a bit of vegetable oil until softened. Stir in remaining ingredients and bring to a simmer. Remove from heat. Reserve approximately 1 cup (250 mL) of sauce for dipping. Grill or broil ribs using medium heat, for 5-10 min, brushing generously all over with barbecue sauce and turning occasionally. Serve with extra sauce.
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NUMBER OF SERVINGS: 3-4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 369 Calories |
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20 g Fat |
| 26 g Protein |
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29 g Carbohydrates |
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A good source of Iron (23 % RDI)
and an excellent source of Zinc (71 % RDI)
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TIP
* Beef Grilling Back Ribs, also known as Beef Spare Ribs, come from the Prime Rib Premium Oven Roast – don’t confuse them with Beef Short Ribs. You can ask them to be cut for you at the meat counter and you may need to order them a day or two in advance.
* Use a bottled Smokey Barbecue flavoured sauce to save time.
* Small cans of chipolte peppers can be found in the Mexican section of grocery stores. This hot chile is actually a smoked jalapeno. It adds a spicy smoky flavour to dishes. Use sparingly in sauces, marinades and dressings. You can freeze what’s leftover.
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