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
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.
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