Glazed Barbecued Spareribs
|Garlic||1 Clove (5 gm)|
|Peaches halves/3 large peaches, peeled, pitted, and halved||1 Pound, drained (1 Can)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Sesame seed||1 Teaspoon|
|Lean pork spareribs||4 Pound|
Using metal blade, process garlic until chopped.
Add peaches and process until pureed.
Add oil, honey, soy, brown sugar, ginger, and sesame seed; process for 3 seconds to blend.
Trim excess fat from spareribs.
To barbecue, place meat on grill 4 to 6 inches above a bed of low-glowing coals.
Cook for 45 minutes, turning about every 10 minutes.
Add briquets if needed to maintain a constant heat.
After 45 minutes, begin basting ribs with peach mixture and cook for about 20 minutes longer, basting and turning frequently, until ribs are browned and meat is tender when pierced.
Cover any unused glaze and store in refrigerator for as long as 2 weeks.