Honey-Wine Smoked Ribs
2 C. Madeira wine
1/3 C. Honey
1/4 C. Dijon mustard
1 T. Finely chopped onion
2 T. Worcestershire sauce
1 T. Lemon juice
4 lbs. Fully cooked smoked pork loin back ribs, cut into serving -sized pieces
Grill Directions: Heat grill. In medium saucepan, combine all sauce ingredients; blend well. Cook over medium – high heat for 25 to 30 minutes or until sauce is reduced by half and slightly thickened, stirring frequently.
When ready to grill, place ribs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Brush ribs with sauce; cook 15 to 20 minutes or until ribs are thoroughly heated, turning and brushing frequently with sauce. Bring any remaining sauce to a boil; serve sauce with ribs. 8 servings.
Note: To broil, place food on broiler pan and broil 4 to 6 inches from heat using times provided as guide.
Cool Cooking for Hot Days Pillsbury