Pork
2 racks back ribs(3 lb.)
2 tablespoons vegetable oil
1 onion finely chopped
1 clove garlic crushed
285 mL chili sauce
1/4 cup brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1/2 teaspoon Tabasco sauce
Pinch of cayenne pepper
Trim any excess fat and membrane from ribs. To ensure tender ribs, fold and place in a large saucepan. Fill with enough water to cover ribs completely and bring to a boil. then simmer, covered until fork-tender, about 1 hour. ( This step can be done the day before grilling. As soon as ribs are cooked, wrap and refrigerate.)
Meanwhile, prepare sauce by heating oil in a medium-size saucepan over medium heat. Add onion and garlic and sauté for 5 min. or until onion is soft. Add remaining ingredients and simmer, covered for about 15 min. to develop flavour. Stir occasionally. If making ahead, cover and refrigerate. sauce will keep well for at least a week.
When ready to grill, preheat barbecue to medium-high and oil grill. Brush ribs generously with sauce. Place coated ribs on grill about 6 in. from hot coals. Barbecue, turning ribs every 5 min. and basting often with remaining sauce, until heated through, about 15 to 20 min. Serve remaining sauce with ribs if wish.
Per Serving: 491 calories, 27.5 mg protein, 69 mg calcium, 2.6 mg iron.