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2. Place the ribs in a shallow roasting pan and sprinkle with salt and pepper. Bake for 45 minutes.
3. While the ribs are cooking, combine the remaining ingredients in a small bowl. Stir well and set aside.
4. Remove the pan from the oven and drain off any fat. Toss the ribs with ½ cup of the marinade. Return them to the oven and bake, turning the ribs and basting them occasionally (if needed) with the remaining ¼ cup marinade, for 30 minutes. Serve immediately.
This recipe is easily doubled.
Beer: Wisconsin nut brown ale
from Sheila Lukins' U.S.A. Cookbook, (c) 1997 by Sheila Lukins, published by Workman Publishing
Recipe courtesy of Cookstr