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2 lb Rack pork back ribs, cut lengthwise across bones into halves
1/2 c Catsup
2 tb Packed brown sugar
1 tb Lemon juice
1 ts Salt
1/2 ts Garlic powder
1/4 ts Ground ginger
3 tb Dry mustard
3 tb Cold water
Trim excess fat and remove membranes from pork Mix catsup, brown
sugar, lemon juice, salt, garlic powder and ginger; pour over pork,
turning to coat both sides. Cover and refrigerate at least 2 hours.
Remove pork; reserve marinade. Place pork on rack in aluminum
foil-lined broiler pan. Bake uncovered in 400F oven, brushing
occasionally with reserved marinade, 30 minutes. Turn pork; bake,
brushing occasionally with marinade, until done, about 30 minutes
Cut between each rib to separate. Mix mustard and water until smooth;
let stand 5 minutes. Serve with ribs. 25 appetizers
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