Tuesday, January 4, 2011
*Barbecued Raspberry Spareribs* (GF)
These are restaurant-style delicious.
4 lbs pork side spareribs (1.8 kg)
1/2 cup Splenda Ketchup, page 89 (125 mL)
1/4 cup raspberry fruit spread, (50 mL)
2 tsp Worcestershire sauce (10 mL)
2 tsp white vinegar (10 mL)
1 tsp prepared mustard (5 mL)
1/2 tsp Liquid Smoke, optional (2 mL)
Cut spareribs into manageable sizes. In large pot of boiling water, boil ribs gently 1 hour. Place ribs in 9 x 13-inch (23 x 33 cm) glass baking dish. Brush both sides with Raspberry Glaze and allow to marinate in refrigerator 1 hour, if possible.
Raspberry Glaze: In medium bowl, combine Splenda Ketchup, page 89, raspberry fruit spread, Worcestershire sauce, vinegar, prepared mustard and Liquid Smoke, if using.
Grill ribs uncovered over medium coals, until well-browned both sides, about 8 minutes per side. Baste with Raspberry Glaze as needed.
Helpful Hints: Pressure cooking the ribs or doing them in a crock pot first would work as well, plus it would cut down on the odor of boiling the spareribs for so long. Do use the extractor fan when boiling these spareribs.