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September 7th, 2006, 03:34 PM
Apricot-Glazed Spareribs

6 pounds pork spareribs cut into 2-rib portions
4 cloves garlic, crushed
water
1 cup Apricot Preserve
1/4 cup chopped onion
1/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 tablespoon Oil
1 teaspoon soy sauce
1 teaspoon ginger
1/2 teaspoon salt

Early in day or day ahead: In very large saucepot or Dutch oven,
combine pork spareribs and garlic; cover with water. Over high heat,
heat to boiling. Reduce heat to low; cover and simmer 1 hour or until
spareribs are fork-tender. Remove ribs to platter; cover and
refrigerate.

Meanwhile, prepare apricot glaze: combine SMUCKER'SŪ preserves,
onion, ketchup, brown sugar, oil, soy sauce, ginger and salt in small
saucepan; mix well. Heat to boiling; boil 1 minute. Cover and
refrigerate apricot glaze.

About 1 hour before serving: heat grill. When ready to barbecue,
place cooked spareribs on grill over medium heat. Cook 12 to 15
minutes or until heated through, turning spareribs often. Brush
occasionally with apricot glaze during last 10 minutes of cooking.