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Ingredients
- 3 lbs back ribs
- 1 jar currant or grape jelly 250 ml
- 1 can tomato paste 51/2 oz
- 1/4 cup water
- 1 tsp chili powder
- 1/2 tsp garlic salt
- 1/4 tsp dried oregano
- 1/4 tsp ground pepper
- 1/8 tsp bottled hot pepper sauce
Ingredients
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Instructions
- Using a fork, gently lift and peel the membrane (silverskin) away from the backside of each strip of pork ribs and discard. Cut each strip in half, about 6-rib portions.
- In a medium sauce pan, combine remaining ingredients. Cook and stir over medium heat until jelly melts and mixture is well blended. Reduce heat and boil gently, uncovered, for 3 to 4 minutes.
- Place ribs on barbecue over low to medium heat. Brush lightly with sauce. Close lid and cook 14 to 16 minutes per side or until tender, turning ribs occasionally and basting with sauce. Serve with corn on the cob and a tossed salad.
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