Twice-Cooked Apricot Ribs

By EdieK

This is another good rib recipe that my family loves. The ribs come out so tender, they fall of the bone and melt in your mouth. Its a good recipe if you want to impress the people you love. Its a bit more work that the slow cooker recipe, but worth it.

Ingredients

• 5 lb of pork side or back ribs
• 3/4 cup apricot nectar or juice
• 1/4 cup sodium reduced soy sauce
• 1/4 cup tomato paste
• 3 Tbsp packed dark brown sugar
• 3 Tbsp rice vinegar or white wine vinegar
• 2 cloves garlic, minced
• 1/2 tsp each chili powder and ground ginger
• 1/3 cup apricot jam

Details

Servings 6
Adapted from canadianliving.com

Preparation

Step 1

Pour enough water into shallow roasting pan to come scant 1/2 inch up side. Cut ribs into 2-rib portions; place meaty side up, in single layer in water. Cover and steam-roast in 325F oven until meat is tender, 75-90 minutes. Transfer ribs to large glass baking dish, discarding liquid; let cool.

Meanwhile, in saucepan, combine apricot nectar, soy sauce, tomato paste, sugar, vinegar, garlic, chili powder and ginger; bring to boil.Reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Let cool.

Pour apricot mixture over ribs. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours. Or freeze in freezer bags for up to 2 weeks; thaw in freezer.

Reserving ribs, pour marinade into small saucepan; add jam and bring to boil. Reduce heat and simmer for 5 minutes.

Place ribs on greased grill over medium-high heat; baste with apricot mixture. Close lid and grill, turning occasionally, until glazed and brown, about 10 minutes.