4 lb bone-in country-style pork ribs
1 medium yellow onion, chopped
2 garlic cloves, minced
1/4 cup canola or olive oil
3/4 cup ketchup
1 1/2 tbsp Splenda Granulated
2 1/2 tbsp cider vinegar
1/4 cup hot sauce
2 tbsp Worcestershire sauce
2 tbsp prepared mustard
Preheat oven to 350 degrees.
Arrange ribs in a 9 x 13 x 2-inch baking pan or dish. Cover with foil and bake at 350 degrees for 1 1/2 hours or until cooked through.
In a large saucepan, saute the onion and garlic in the oil until they are tender. Stir in the ketchup, Splenda, vinegar, hot sauce, Worcestershire sauce, and mustard; mix well and bring to a boil. Reduce the heat to simmer and cook uncovered for 15 minutes; stir occasionally. Set off the heat.
Drain the ribs. Grill, covered, over indirect low heat for about 45 minutes, turning once. Baste with the barbecue sauce then cook another 15 minutes or until tender, turning and basting often.
Yield: 6 servings
2 garlic cloves, minced
1/4 cup canola or olive oil
3/4 cup ketchup
1 1/2 tbsp Splenda Granulated
2 1/2 tbsp cider vinegar
1/4 cup hot sauce
2 tbsp Worcestershire sauce
2 tbsp prepared mustard
Preheat oven to 350 degrees.
Arrange ribs in a 9 x 13 x 2-inch baking pan or dish. Cover with foil and bake at 350 degrees for 1 1/2 hours or until cooked through.
In a large saucepan, saute the onion and garlic in the oil until they are tender. Stir in the ketchup, Splenda, vinegar, hot sauce, Worcestershire sauce, and mustard; mix well and bring to a boil. Reduce the heat to simmer and cook uncovered for 15 minutes; stir occasionally. Set off the heat.
Drain the ribs. Grill, covered, over indirect low heat for about 45 minutes, turning once. Baste with the barbecue sauce then cook another 15 minutes or until tender, turning and basting often.
Yield: 6 servings
Note: File Photo
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