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.

Ingredients

4 pounds (1.8 kilos) pork side spareribs

Marinade Ingredients

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

Instructions

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.

Remove ribs.

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.