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Apricot-Glazed Spareribs

I have an aversion to tomato-based sauces (except my ragu, or a Bolognese sauce), so I am always happy to try a new recipe for ribs that has no tomato products. This was based on a recipe from February, 2008 Food and Wine.


Preheat oven to 300. Line a roasting pan with foil. Remove membrane from bone side of a rack of ribs with a sharp knife.

Combine the following, and rub on ribs:
sea salt
chopped garlic
black pepper
Mesquite smoke spice blend

Bake, covered with foil for 1 1/2 hours. Pour pan juices into a small saucepan and return ribs (covered) to oven for another 30 minutes. Again pour off any additional pan juices. Add 4 oz. of apricot preserves to saucepan, and reduce, stirring occasionally for 10 minutes. Glaze ribs with apricot mixture, and bake another 30 minutes (basting again with apricot sauce half way through) OR broil for 10 min. on each side with apricot sauce.

We also had artichokes and white cheddar stuffed potatoes.

Comments (4)

I am surprised that there is a vegetable on that plate palmabella! LOL


I DO eat my veggies, Jerry, but there are a few I don't enjoy. I LOVE artichokes, asparagas, broccoli, carrots, corn, onions, fennel, zucchini, squash and salad. That's about it.

Oooooo, those look heavenly!@

Now you're talkin'.

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