FROM: - McCall's Best Recipes - 1990
INGREDIENTS
2 packages (2-pounds each) cooked barbecued ribs
ROASTED RED-PEPPER DIPPING SAUCE
1/4 cup loosely packed cilantro (fresh coriander) or parsley
2 jars (7-ounces each) roasted red peppers, drained
3 large celery stalks, cut in 1-inch pieces
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon salt
ORIENTAL DIPPING SAUCE
1/2 cup honey
2 teaspoons ginger root, pared and minced
1 cup low-sodium soy sauce
1 cup orange juice
Preheat oven to 375 degrees. Line jelly-roll pan with aluminum foil. Remove racks of ribs from packages, reserving sauce. With sharp knife, separate ribs; place on prepared pan. Cook, uncovered, 40 minutes, basting occasionally with sauce.
Meanwhile, MAKE ROASTED RED-PEPPER DIPPING SAUCE - Place cilantro in food processor; process until finely chopped. Add drained peppers, celery pieces, lime juice, honey and salt. Process until finely chopped. Cover; refrigerate.
- In saucepan, mix all ingredients. Bring to boiling; simmer 5 minutes. Keep warm.
Arrange ribs on platter; if desired, garnish with additional cilantro. Serve with prepared sauces. If desired, use any remaining sauce from packages of ribs as a sauce.
Makes 8 servings, about 3 ribs each serving