These ribs create a laid-back dinner to take away or enjoy in your backyard.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2006
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 593 mg
- Protein 53 g
- Calories 695.0
- Total fat 41 g
- Cholesterol 199 mg
- Saturated fat 15 g
- Total carbohydrate 27 g
- Iron 31.0
- Folate 8.0
- Calcium 10.0
- Vitamin A 7.0
- Vitamin C 22.0