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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Apricot Glazed Spareribs Recipe

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This recipe for Apricot Glazed Spareribs is from Sardis Cokbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Apricot-Glazed Spareribs
Ingredients:
• 6 pounds pork spareribs cut into 2-rib portions
• 4 cloves garlic, crushed
• water
• 1 cup (12-ounce jar) SMUCKER’S® Apricot Preserves
¼ cup chopped onion
¼ cup ketchup
2 tablespoons firmly packed brown sugar
1 tablespoon CRISCO® Oil
1 teaspoon soy sauce
1 teaspoon ginger
½ teaspoon salt
Directions:
Directions:
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 to 15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.
Personal Notes:
Personal Notes:
The precooked spareribs can be broiled in the oven. Place spareribs on broiler pan; brush with some apricot glaze. Broil about 7 to 9 inches from heat for 7 to 8 minutes, brushing with apricot glaze halfway through cooking time. Turn ribs, brush with apricot glaze and broil for 5 to 6 minutes, brushing with apricot glaze halfway through cooking time.

 

 

 

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