Apricot Pork Spare Ribs cooked on the barbecue are a low-cost meal that is high on taste and can be varied by the use of rubs or marinades.
I like preparing this dish on the barbecue because I can present half a dozen or more different flavors. In this recipe I concentrate on apricot flavor. You can use your imagination and produce a different flavor to each pound of the 4 pounds of ribs used in the recipe. This way your guests taste buds are constantly challenged by subtle variation. Submitted by David McCarthy, Australia
- 4 pounds (1.8 kilos) pork side spareribs
- 19 ounces (500 grams) can apricot halves, drained
- 1 cup crushed pineapple
- 1/4 cup sweet sherry
- 1/4 cup brown sugar
- 3 Tbsp balsamic vinegar
- 1 Tbsp soy sauce
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
The day before the barbecue, place apricots in a blender. Process until smooth. Place apricot puree in a saucepan and add remaining marinade ingredients.
Bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
Allow to cool.
Place pork ribs in a glass or ceramic dish large enough for the sheets of ribs to lie flat.
Pour marinade over ribs. Cover with plastic wrap and refrigerate overnight.
Turn a few times.
Reserve marinade for basting.
Grill ribs over medium-hot coals for 15-20 minutes, basting and turning frequently.
Cut ribs into serving pieces.
Serves 4 to 6.
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