Apricot Pork Spareribs Recipe
Ingredients
| 4 lbs. pork side spareribs | ||
| MARINADE | ||
| Apricot | 19 Ounce, drained | |
| Pineapple | 1 Cup (16 tbs), crushed | |
| 1/4 cup apricot brandy | ||
| Brown sugar | 1/4 Cup (16 tbs) | |
| White vinegar | 3 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Ground cinnamon | 2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
Directions
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.
Let 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 to 20 minutes, basting and turning frequently.
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.
Let 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 to 20 minutes, basting and turning frequently.
Chef
