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1/1 Photo of Eat-With-Your-Hands Sparerib Marinade (With Onion Salad Idea)
This is not for knives and forks! Rather put out finger bowls and paper napkins, and do what came naturally for those ancient cave people who discovered grilling. Please do not substitute the apricot jam: it has a flavour uniquely suited to this kind of marinade. Make this the last grill of summer, and I'd suggest your favourite chilled unwooded chardonnay with it! ;)This recipe comes from a highly popular Afrikaans travel magazine called "Weg" -- which more or less means, "Away", as in: "Away we go!"
Units: US | Metric
Serving Size: 1 (300 g)
Servings Per Recipe: 4
The following items or measurements are not included:
coarse grain mustard