Apricot Pork Spareribs
|Pork side spareribs||4 Pound|
|Canned apricot halves||19 Ounce, drained (1 Can)|
|Crushed pineapple||1 Cup (16 tbs)|
|Apricot brandy||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|White vinegar||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Ground cinnamon||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
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.
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.
Reserve marinade for basting.
Grill ribs over medium-hot coals for 15 to 20 minutes, basting and turning frequently.