Grilled Apricot-Pineapple Pork Ribs
Wait to glaze ribs during the last 20 to 30 minutes of cooking time, so the glaze doesn't burn. Serve with Citrus Slaw, steamed snow peas and cornbread with honey-butter.
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
- Place ribs in large plastic bag; pour marinade over ribs, seal bag and refrigerate for 6 to 24 hours.
- Prepare medium fire in covered kettle-style grill; bank fire.
- Remove ribs from marinade, discard marinade.
- 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.