email this pageThese ribs cook at a low temperature for a long time, making them extra tender and great to make year roun
Ingredients
2 cups chili sauce (such as Heinz)
½ cup vegetable oil
½ cup chili powder
½ cup cider vinegar
¼ cup apple juice
2 tablespoons Worcestershire sauce
1 tablespoon allspice
1 cup packed brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
2 racks pork ribs
1. To prepare the marinade, combine all ingredients except ribs in a large bowl.
2. Place ribs in a large pan. Pour marinade over ribs, making sure to coat all sides. Refrigerate 12 to 24 hours.
3. Preheat oven to 300F.
4. Remove ribs from marinade; reserve marinade. Place ribs on the rack of a roasting pan. Bake, uncovered, 5 hours, basting with reserved marinade every 30 minutes.
5. After the last basting, place marinade in a small saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Serve with ribs. Serves 6.
Recipe by Doug Hosford, Relish Entertaining," June 2007.
Nutritional Information
2. Place ribs in a large pan. Pour marinade over ribs, making sure to coat all sides. Refrigerate 12 to 24 hours.
3. Preheat oven to 300F.
4. Remove ribs from marinade; reserve marinade. Place ribs on the rack of a roasting pan. Bake, uncovered, 5 hours, basting with reserved marinade every 30 minutes.
5. After the last basting, place marinade in a small saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Serve with ribs. Serves 6.
Recipe by Doug Hosford, Relish Entertaining," June 2007.
Per serving: 500 calories, 32g fat, 16g prot., 39g carbs., 3g fiber, 1520mg sodium.
