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Wait to glaze ribs during the last 20 to 30 minutes of cooking time, so not to burn. Serve with Citrus Slaw, steamed snow peas and cornbread with honey-butter.

Grilled Apricot-Pineapple Pork Ribs

4 pounds pork back ribs, about 2 to 3 slabs

 

Marinade: Mix together all ingredients well
1 cup soy sauce
1 cup apricot-pineapple preserves
1 cup pineapple juice
Dash liquid smoke

 

Glaze: Stir together all ingredients in small bowl
1/2 cup pureed cooked dried apricots (or apricot baby food)
1/2 cup smooth peanut butter
3/4 cup soy sauce

1. Place ribs in large plastic bag; pour marinade over ribs, seal bag and refrigerate for 6 to 24 hours.
2. Prepare medium fire in covered kettle-style grill; bank fire.
3. Remove ribs from marinade, discard marinade.
4. Cook ribs over indirect heat for about 2 hours, until meat is very tender. During last 20 minutes of cooking, baste ribs on both sides with glaze.

Serves 4 to 5.

Recipe provided courtesy of Pork: The Other White Meat.