Snack Size Barbecued Ribs
Large cuts of pork have a longer storage capacity than ground sausage or pork chops. Buy pork ribs in bulk at a less expensive price per pound and store in the freezer for up to 6 months.
2 lb pork ribs
2 Tbsp butter or margarine
4 green onions, chopped
1 Tbsp all-purpose flour
1 Tbsp Dijon mustard
1 cup beef broth
2 Tbsp lemon juice
3 Tbsp chili sauce
Preheat oven to 450°F. Cut ribs into 2- or 3-rib portions. Arrange in a single layer in a shallow roasting pan. Roast for 20 minutes; drain fat.
While ribs are roasting, heat butter in a skillet over medium-high heat. Add green onions; saut� for 3 minutes. Add flour and mustard; mix well. Cook, stirring continually, for 2 minutes.
Gradually stir in broth, lemon juice and chili sauce. Cook, stirring continually, for 5 minutes.
Brush sauce over ribs. Continue to roast, turning and basting occasionally with sauce, for 25 minutes or until ribs are tender.
Rub a moist paper towel with salt over the cutting board to remove the onion odor. Make your own bottled barbecue sauce. Mix an extra batch of sauce ingredients in a jar. Seal and refrigerate for up to 2 months.