Prep 30 mins
Cook 10 hrs
A delicious, succulent rib recipe I got a couple years ago in a recipe newsletter I subscribe to. It takes some time, but well worth the effort.
- 4 lbs lean meaty pork spareribs, cut into 2-rib sections
- 1⁄3 cup chopped fresh ginger
- 1 onion, finely chopped (about 1 cup)
- 2 large garlic cloves, finely chopped
- 1⁄3 cup soy sauce
- 1⁄3 cup dry sherry
- 1⁄3 cup rice vinegar
- 1⁄4 cup sugar
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup apricot preserves
- 2 tablespoons prepared brown mustard
- 1 tablespoon dark sesame oil
- 1⁄2 teaspoon ground cayenne pepper
- 2 -3 cups hardwood chips, for grilling (mesquite)
- Carefully cut slits with the tip of a paring knife between ribs so the marinade can penetrate to the meat along the bones.
- Combine ginger, onion, garlic, soy sauce, sherry, vinegar, sugar and black pepper in large bowl.
- Add ribs to marinade; cover and marinate in refrigerator for 8 to 12 hours.
- Preheat oven to 300°F.
- Lightly oil a roasting pan.
- Remove ribs from the marinade; arrange, bone side up, in single layer in prepared pan.
- Strain 1/4 cup marinade and reserve,covered, in refrigerator until using. Discard the remaining marinade.
- Bake ribs in preheated 300F oven for 1 1/2 to 2 hours or until meat is cooked through to the bone and tender.
- Turn the ribs over every 30 minutes.
- Meanwhile, combine apricot preserves, mustard, sesame oil, hot red pepper and the 1/4 cup reserved marinade in small nonreactive saucepan.
- Bring to boiling.
- Lower heat; simmer for 2 to 3 minutes or until slightly thickened.
- Set aside for glaze.
- If grilling, soak wood chips in warm water 30 to 60 minutes; drain.
- Prepare grill so coals are hot.
- Sprinkle chips on coals. Or preheat broiler.
- Grill or broil ribs, turning often, for 8 to 10 minutes.
- Brush with glaze.
- Cook 8 to 12 minutes more, turning until browned.
- Serve hot or warm.
- **Cooking time includes marinating time**.