This simple barbecue sauce can be kept in the refrigerator for slathering pork chops on the grill, or for serving over sliced pork roast served on sandwich buns. Serve with corn muffins and Creamy Cabbage Slaw.
- 3 pounds pork back ribs (cut into 3-rib portions)
- 10 ounces grape jelly
- 6 ounces tomato paste
- 1/4 cup water
- 2 teaspoons chili powder
- 1/2 teaspoon garlic salt
- 1/8 teaspoon hot pepper sauce
- Place rib pieces in large plastic bag. In small saucepan stir together jelly, tomato paste, water, chili powder, garlic salt and hot pepper sauce. Stir together and simmer over low heat for 3-4 minutes. Let cool slightly; pour over rib pieces and toss bag gently to coat ribs well. Heat oven to 350 degrees F. Remove rib pieces to shallow baking pans (line pans with foil for easy cleanup); roast for 1 1/2 hours, until ribs are tender.
- Serves 4-5.
- Wine suggestion: Pour a Zinfandel (red), or serve with icy cold beer.