Apricot-Glazed Spare Ribs
- 6 lb. pork spareribs cut into 2-rib portions
- 4 cloves garlic, crushed
- 1 C. Smucker's Apricot Preserves
- 1/4 C. chopped onion
- 1/4 C. ketchup
- 2 Tbs. firmly packed brown sugar
- 1 Tbs. Crisco Oil
- 1 tsp. soy sauce
- 1 tsp. ginger
- 1/2 tsp. 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'S 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 12-15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.
Yield: 6 servings