Campbell's Kitchen

What's This?
Serving size 4
Prep Time
Total Time


2 cup Pace® Picante Sauce2 Tbsp Worcestershire sauce2 Tbsp balsamic vinegar2 Tbsp molasses2 Tbsp ground coffee2 Tbsp unsweetened cocoa powder2 clove garlic, minced4 lb pork spareribs2 green onion, finely chopped (about 1/4 cup)


1. Stir the picante sauce, Worcestershire, vinegar, molasses, coffee, cocoa powder and garlic in a medium bowl. Pour half the picante sauce mixture into a 3-quart shallow, nonmetallic baking dish for marinade.  Cover and refrigerate the remaining picante sauce mixture.

2. Add the ribs to the baking dish and turn to coat.  Cover and refrigerate for 12 hours.

3. Set up the grill for indirect cooking.  Lightly oil the grill rack.  Heat the grill to medium. Grill the ribs for 3 hours or until fork-tender, turning and basting often with the marinade.  Discard the remaining marinade.

4. Heat the remaining picante sauce mixture in a 1-quart saucepan over medium heat to a boil, stirring occasionally.  Serve the sauce with the ribs and sprinkle with the onions.

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Tags: Main Dish, Dinner, Pork, Meat, American, Barbecue & Grilling, Summer, Fourth of July, Super Bowl, Entertaining, Memorial Day, Labor Day, Cookout, Big Game Party

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