Twice-Cooked Apricot Ribs By The Canadian Living Test Kitchen

Laid-back dinners to take away or enjoy in your backyard are the focus of our "Cottage Cuisine" collection of recipes in the July 2006 issue of Canadian Living magazine.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about	-
cal	695
pro	53 g
total fat	41 g
sat. fat	15 g
carb	27 g
fibre	1 g
chol	199 mg
sodium	593 mg
% RDI:	-
calcium	10%
iron	31%
vit A	7%
vit C	22%
folate	8%

Preparation:

Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 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 refrigerator.)

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.