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Island Jump Up Short Ribs

3 lb Pork side spareribs
3/4 c Liquid honey
1/2 c Tinned cream of coconut
1 t Grated lime peel
1/3 c Lime juice
3 ea Garlic cloves, minced
2 T Minced ginger
1 ea Jalapeno pepper, seeded and minced
4 ea Green onions
1/2 t Salt

Cut ribs into serving sized pieces. Place in large saucepan with enough cold water to cover. Bring to boil, reduce heat and simmer, covered, for 40 minutes, or until tender. Drain, arrange ribs in single layer in shallow baker. In a bolw, combine remaining ingredients; pour over ribs, turning to coat. Cover. Refrigerate 8 hours or up to 24 hours, turning occasionally. Let stand at room temperature for 30 minutes before cooking. On greased grill, over medium high heat, grill ribs, covered, turning and basting once, for about 10 minutes or until browned and glazed. May also be broiled or baked. Makes 4 servings.

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