Post by marlaoh on Aug 29, 2002 8:08:33 GMT -6
Sweet Carolina Ribs
4 pounds baby back pork ribs, scored
1 bottle (12 ounces) Lawry’s® Dijon & Honey Marinade with Lemon Juice
2/3 cup packed dark brown sugar
2/3 cup cider vinegar
2 teaspoons Lawry’s® Seasoned Salt
1. Trim extra fat from ribs, if needed. Cut rib slabs into lengths to fit in a large resealable plastic bag; place ribs in bag.
2. In medium bowl, combine Dijon & Honey Marinade, sugar, vinegar and Seasoned Salt; reserve 3/4 cup marinade mixture. Pour remaining marinade mixture over ribs, seal bag and marinate in refrigerator for 3 hours or overnight.
3. Remove ribs from bag, discarding used marinade. Place ribs on a foil-lined baking sheet sprayed with nonstick cooking spray.
4. Bake, covered, in preheated 300°F oven for 2 hours or until tender.
5. Finish on grill, over medium-low heat, brushing often with reserved marinade mixture, until glazed.
Serves: 4
4 pounds baby back pork ribs, scored
1 bottle (12 ounces) Lawry’s® Dijon & Honey Marinade with Lemon Juice
2/3 cup packed dark brown sugar
2/3 cup cider vinegar
2 teaspoons Lawry’s® Seasoned Salt
1. Trim extra fat from ribs, if needed. Cut rib slabs into lengths to fit in a large resealable plastic bag; place ribs in bag.
2. In medium bowl, combine Dijon & Honey Marinade, sugar, vinegar and Seasoned Salt; reserve 3/4 cup marinade mixture. Pour remaining marinade mixture over ribs, seal bag and marinate in refrigerator for 3 hours or overnight.
3. Remove ribs from bag, discarding used marinade. Place ribs on a foil-lined baking sheet sprayed with nonstick cooking spray.
4. Bake, covered, in preheated 300°F oven for 2 hours or until tender.
5. Finish on grill, over medium-low heat, brushing often with reserved marinade mixture, until glazed.
Serves: 4