Recipe: Spareribs with Raspberry Barbecue Sauce (using raspberry Jello)

SPARERIBS WITH RASPBERRY BARBECUE SAUCE

4 lbs. pork spareribs, cut in 3-4 rib section
Cold water
1 (3 oz.) pkg. raspberry flavored gelatin
1 cup boiling water
1 (12 oz.) bottle tomato chili sauce (like Heinz)
2 tbsp. vinegar
2 tsp. soy sauce
1/2 tsp. minced garlic
5 drops hot pepper sauce

Put ribs in large saucepot with cold water to cover. Bring to boil, reduce heat and simmer uncovered for 30 minutes or until meat can be pierced easily with fork. Remove ribs, drain and cool.

Meanwhile, in a large bowl, dissolve gelatin in the 1 cup boiling water; stir in remaining ingredients. You'll have 3 3/4 cups sauce.

Place ribs in double plastic bag; add 1 cup sauce. Turn a few times to coat. Close bags and refrigerate, turning bags occasionally, 6 hours or up to 2 days.

WHEN READY TO COOK:
Drain meat and reserve sauce (reserved sauce can be simmered before using to baste the ribs). Place ribs with meaty side up on a rack in broiler pan.

Broil at least 5 inches from heat source, brushing 4 times with reserved sauce and turning ribs once, 30 minutes or until meat is a reddish brown.

Cut between ribs into serving size portions.

Makes 4 servings

Hello,

Here is the only recipe I've found so far using Jello and pork but I have a few more places to check. If the sauce in this is close enough I don't see why you couldn't substitute orange Jello and use it on pork chops.

Happy Cooking!
Betsy