Twice-Cooked Apricot Ribs
These ribs create a laid-back dinner to take away or enjoy in your backyard.
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% |
Suggested Recipes
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5 lb (2.2 kg) pork side or back ribs
3/4 cup (175 mL) apricot nectar or juice
1/4 cup (50 mL) sodium-reduced soy sauce
1/4 cup (50 mL) tomato paste
3 tbsp (50 mL) packed dark brown sugar
3 tbsp (50 mL) rice vinegar or white_wine_vinegar
2 cloves garlic, minced
1/2 tsp (2 mL) each chili powder and ground ginger
1/3 cup (75 mL) apricot jam
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.
Tags:
Source
Canadian Living Magazine: July 2006
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