Barbecued Apricot Pork Spare Ribs

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

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

Method

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 4–6.

Variations

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