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Glazed Baby Back Ribs
Marianne Severson, West Allis

4 lbs. pork baby back ribs

Marinade:

2/3 cup olive oil
2/3 cup teriyaki sauce
2 Tbsp. lemon juice
2 tsp. Worcestershire sauce
2 tsp. prepared horseradish
2 tsp. dry mustard
1 tsp. garlic pepper seasoning
1 tsp. dark sesame oil
Sauce:

1/3 cup orange marmalade
1/4 cup apple jelly
2 tsp. prepared horseradish
1-1/2 tsp. dry mustard
1/8 tsp. garlic pepper seasoning

Blend marinade ingredients together in a medium bowl. Place ribs in a large resealable plastic bag or shallow dish. Add marinade; turn to coat thoroughly. Seal or cover. Refrigerate 8 hours or overnight, turning occasionally. Heat grill to medium indirect heat. Meanwhile, blend sauce ingredients in a medium saucepan. Cook and stir until marmalade melts. Set aside. Remove ribs from marinade; discard marinade. Place ribs (bone-side down) on grill over indirect heat. Cover and grill 1 hour 15 minutes to 1 hour 45 minutes or until meat is tender and beginning to pull from ends of bones; brush with sauce and turn last 15–20 minutes of grilling. Serves 5.

 


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