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Apricot Glazed Spareribs

From Diana Rattray,
Your Guide to Southern Food.
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Pork spareribs recipe glazed with an apricot sauce made with dried apricots and vinegar and brown sugar.

INGREDIENTS:

  • 4 to 5 pounds pork spareribs, cut in serving-size pieces
  • 1 teaspoon salt
  • water
  • salt and pepper, to taste
  • .
  • Apricot Glaze
  • 1 1/2 cups water
  • 1 cup chopped dried apricots
  • 1/2 cup brown sugar
  • 2 tablespoons vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt

PREPARATION:

In a large saucepan or Dutch oven, cover pork ribs with salted water; cover and simmer until the ribs are tender, about 1 hour. Drain ribs well and season with a little salt and pepper. Brush ribs with the Apricot Glaze and grill over medium-low coals for 20 to 30 minutes, turning once or twice and brushing with additional glaze each turn.
Makes 4 servings.

To make Apricot Glaze: In a medium saucepan, combine water, apricots, brown sugar, vinegar, lemon juice, ginger, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for about 5 minutes. Pour into a blender and process until smooth.

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