Twice-Cooked Apricot Ribs
This recipe makes 6 servings
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 |
These ribs create a laid-back dinner to take away or enjoy in your backyard.
Ingredients
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.
Source : Canadian Living Magazine: July 2006
- Keywords : Main Course; Steam; Roast; Marinating; Grill/Barbecue; Apricots; Pork; Soy sauce; Pork ribs;
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