A citrus-and-mint-laced sauce gives a fresh new personality to ribs on the grill. Serve with a fruit salad with poppy seed dressing and warm dinner rolls.
4 slabs pork back ribs, about 6 pounds
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon minced fresh mint
1/2 teaspoon salt
2 cups orange juice
2 tablespoons lime juice
1 teaspoon grated lime peel
1 teaspoon grated lemon peel
Combine cornstarch, brown sugar, mint and salt in medium saucepan; gradually stir in orange and lime juice. Cook, stirring, until thickened, about 5-6 minutes. Remove from heat; stir in lime and lemon peel; set aside.
Heat oven to 250*F.
Lay ribs on two large shallow pans; salt and pepper to taste. Roast for 3 hours, until tender.
Prepare medium-hot fire in grill.
Brush ribs with sauce. Grill ribs directly over fire, turning frequently and brushing generously with sauce, until ribs are well glazed, about 10 minutes.
Makes 6 servings.
Nutrition Facts
Calories 1340 calories
Protein 74 grams
Fat 107 grams
Sodium 540 milligrams
Cholesterol 365 milligrams
Saturated Fat 40 grams
Carbohydrates 16 grams