MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb-Glazed Baby Back Ribs
 Categories: Pork, Fruits
      Yield: 4 Servings
 
  3 1/2 lb Pork loin back ribs
    1/2 ts Onion salt
    1/2 ts Pepper

MMMMM-----------------------RHUBARB GLAZE----------------------------
      4 c  Sliced rhubarb
      6 oz (1/2 can) frozen
           - cranberry-apple juice
           - concentrate
      2 tb Cornstarch
      2 tb Cold water
    1/3 c  Honey
      2 tb Dijon-style mustard
      1 tb Wine vinegar
 
  To precook ribs, cut ribs into serving-size pieces. Place
  ribs in a Dutch oven. Add enough water to cover ribs.
  Bring to boiling; reduce heat. Cover and simmer for 30
  minutes. Drain ribs and cool slightly. Season ribs with
  onion salt and pepper. (At this point, you may cover the
  cooled ribs and chill for up to 24 hours.)
  
  To grill ribs, in a covered grill arrange preheated coals
  around a drip pan. Test for medium heat above drip pan.
  Place precooked ribs on grill rack over the drip pan.
  Cover and grill for 45 to 50 minutes or until ribs are
  tender, brushing occasionally with Rhubarb Glaze during
  the last 10 minutes of grilling. Heat the remaining glaze
  on the grill or rangetop until bubbly; pass with ribs.
  
  Makes 4 servings.
  
  RHUBARB GLAZE: In a 2 quart saucepan combine 4 cups sliced
  fresh or frozen rhubarb and 1/2 of a 12-ounce can (3/4
  cup) frozen cranberry-apple juice concentrate. Bring to
  boiling; reduce heat. Cover; simmer for 15 minutes or
  until rhubarb is very tender. Strain mixture into a 2-cup
  liquid measure, pressing out the liquid with the back of a
  spoon. Add water, if needed, to equal 1-1/4 cups liquid.
  Discard pulp.
  
  In the same saucepan combine 2 tablespoons cornstarch and
  2 tablespoons cold water. Stir in rhubarb liquid. Cook and
  stir until thickened and bubbly. Cook and stir 2 minutes
  more. Stir in 1/3 cup honey, 2 tablespoons Dijon-style
  mustard, and 1 tablespoon wine vinegar. Heat through. Use
  about half of the glaze for ribs. Cool, cover, and chill
  remaining glaze for up to 5 days; use on burgers or
  chicken.
  
  Makes 1-3/4 cups.
  
  MAKE AHEAD TIP: Prepare glaze. Cool, covered, and chill up
  to 5 days. After simmering the ribs for 30 minutes, cover
  the cooled ribs and chill up to 24 hours.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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