Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Curry Glazed RibsMay 2, 2011
- 4 lbs2 kgCanadian Pork Side Ribs
- 1/3 cup75 mLbutter, melted
- 2/3 cup150 mLliquid honey
- 1/2 cup125 mLprepared or Dijon mustard
- 1 Tbsp15 mLcurry powder
- pinchpinchcayenne pepper
Lift and peel the skin from the back of each rack of ribs. Cut pork ribs into 2 or 3 rib portions. Place in a shallow pan and roast uncovered at 300ºF (150ºC). Or simmer in water for 30 minutes. Drain ribs; place in shallow non-metal baking dish.
Combine remaining ingredients; pour over ribs, turning to coat all sides. Cover and refrigerate two hours, turning ribs occasionally. Preheat barbecue on high; reduce heat to low. Remove meat from sauce and place on lightly oiled grill. Close barbecue cover and grill over medium heat, turning occasionally until glazed and golden, 10 to 15 minutes.