low-cal quick

country-style ribs with sweet and tangy sauce

►►make ahead up to 2 days

Prep: 25 minutes Bake: 1 hour 45 minutes at 350°F Chill: up to 2 days Stand: 30 minutes Grill: 10 minutes Makes: 4 servings

• 2 to 2½ pounds bone-in pork country-style ribs
• Salt
• Black pepper
• ½ cup chili sauce
• 2 tablespoons apple jelly
• 1 tablespoon vinegar
• 1 teaspoon prepared mustard
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon chili powder
• 1 recipe Herbed-Dijon Marinated Veggies (optional; see below)

1. Preheat oven to 350°F. Trim fat from ribs. Place ribs in a shallow foil-lined roasting pan. Sprinkle with salt and black pepper. Cover pan with foil.

2. Bake ribs 1¾ to 2 hours or until very tender. Carefully drain off fat in roasting pan.

3. Meanwhile, for the sweet and tangy sauce, in a small saucepan heat chili sauce and jelly over medium heat until jelly is melted, stirring occasionally. Stir in vinegar, mustard, Worcestershire sauce, and chili powder. (To serve today, continue as directed in Step 5.)

4. To serve later, cover ribs with foil and chill for up to 2 days. Transfer sauce to an airtight container. Chill until needed. Let ribs stand at room temperature for 30 minutes before grilling.

5. For a gas or charcoal grill, place ribs on the grill rack directly over medium heat. Cover and grill for 10 to 15 minutes or until ribs are browned, turning once halfway through grilling and brushing occasionally with sweet and tangy sauce. Serve ribs with remaining sauce and, if desired, Herbed-Dijon Marinated Veggies.

Per serving: 351 cal., 13 g fat (5 g sat. fat), 187 mg chol., 330 mg sodium, 0 g carb., 0 g fiber, 53 g pro.

Herbed-Dijon Marinated Veggies: In a large bowl whisk together 3 tablespoons dry white wine, such as Pinot Grigio or Sauvignon Blanc; 2 tablespoons snipped fresh basil; 2 tablespoons snipped fresh parsley; 1 tablespoon olive oil; 2 teaspoons snipped fresh thyme or oregano, or ½ teaspoon dried thyme or oregano, crushed; 2 teaspoons Dijon-style mustard, 1 clove minced garlic; and ¼ teaspoon salt. Add 1½ cups small fresh cremini mushrooms, 1 cup grape tomatoes or cherry tomatoes, 1 cup yellow and/or orange sweet pepper strips, and 1 small zucchini, quartered lengthwise and cut into 1-inch pieces. Toss gently to coat. Cover and marinate in the refrigerator for 4 to 24 hours, stirring once or twice. Let stand at room temperature for 30 to 60 minutes before serving. Using a slotted spoon, transfer vegetables to a serving bowl.