Grill tender, juicy pork with these rosemary-rubbed country-style ribs glazed with warm peach preserves.
- 1 1/2 to 2 pounds country-style pork ribs, boneless, individually cut
- 2 tablespoons canola oil
- 1 tablespoon fresh rosemary, chopped, or 2 teaspoons dried rosemary, crumbled
- 1 1/2 teaspoons coarse salt
- 1 teaspoon coarsely ground black pepper
- 1/2 cup peach preserves, warmed until softened
Brush the ribs with the oil. In small bowl, combine rosemary, salt and pepper. Season ribs all over with the rosemary mixture. Let stand for 30 minutes.
Prepare medium-hot fire in grill. Place ribs on grill over indirect heat (not directly over heat) and close lid. Grill for 35 to 45 minutes, or until ribs are tender. Occasionally baste ribs on all sides with warmed preserves during last 15 minutes of grilling. Remove from grill and let rest 3 minutes.
Recipe reprinted by permission of National Pork Board. All rights reserved.
nutrition information per serving
290 calories; 12g total fat; 100mg cholesterol; 570mg sodium; 18g carbohydrates; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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