Sunday, January 14, 2007

Spareribs with Raspberry Barbecue Sauce

Marinate ribs for 6 hours for the best flavor.
The left over sauce keeps well in the refrigerator for 3 weeks.

4 lbs. pork spareribs
cut into 3 -4 rib sections.
Cold water
1 pkg. raspberry gelatin
1 c. boiling water
1 bottle (12 oz) tomato chili sauce
2 tablespoons vinegar
2 teaspoons soy sauce
1/2 teaspoon minced garlic
5 drops hot pepper sauce

Put ribs in a large pot with cold water to cover.
Bring to a boil, then reduce to a simmer
uncovered for 30 minutes or until the meat
can be pierced easily with a fork.
Remove ribs, drain and cool.
Meanwhile, in a large bowl dissolve the gelatin
in the boiling water: stir in the remaining ingredients.
Place ribs in a double plastic bag and add one cup sauce.
Turn a few times to coat.
Close bags and refrigerate, turning occassionally,
six hours up to two days.

Drain meat and reserve the sauce.
Place ribs meaty side up on rack in a broiler pan.
Broil at least 5 inches from the heat source,
brushing 4 times with the reserved sauce
and turning ribs once, 30 minutes or until the meat
is a reddish brown.
Cut between the ribs into serving side portions.
Serves 4 with 2 1/2 cups extra sauce.