Slow-Grilled Pork Ribs Basted With Dried Apricot-Mint Glaze

By á-174942

Ingredients

• DRIED APRICOT-MINT BARBECUE GLAZE:
• 2 tablespoons olive oil
• 1 large yellow onion finely chopped
• 2 garlic cloves coarsely chopped
• 2 tablespoons ancho chile powder
• 4 cups red wine
• 4 cups red wine vinegar
• 2 cups sugar
• 7 dried unsulfured apricots coarsely chopped
• 2 tablespoons tamarind pulp
• 1/4 cup mint chiffonade
• Salt to taste
• Freshly-ground black pepper to taste
• RIBS:
• 4 pork rib racks - (3 lbs ea)
• 1/4 cup olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• FOR SERVING:
• Succotash Salad (see recipe)

Details

Servings 8

Preparation

Step 1

Dried Apricot-Fresh Mint Barbecue Glaze: Preheat grill to medium. Heat the olive oil until almost smoking in a large suacepan and cook the onion until soft, 4 to 5 minutes.

Add the garlic and ancho powder and cook for 2 minutes. Add the wine, vinegar, and sugar, increase the heat to high and bring to a boil. Cook, stirring until the sugar has dissolved, and continue cooking until reduced by half.

Add the apricots and cook until softened, about 15 minutes. Remove from the heat and add the tamarind pulp and mint. Place the mixture in a food processor and process until smooth.

Ribs: Preheat grill to medium heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs slowly with the cover closed for 2 to 3 hours over medium to medium-low heat until tender.

During last 10 minutes of grilling, brush both sides of the ribs with some of the glaze. Remove from grill and immediately brush with more of the glaze.

This recipe yields 8 servings.