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Barbecued spareribs with apple glaze
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| Artist: |
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| Categories: |
Apple, Barbecue, Entrees, Fruits, Glaze, Meats |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 9
| lbs | Pork spareribs | | | A splash of brandy | | 4
| cl | Garlic, minced | | 2
| tbsp | Minced fresh marjoram* | | 1
| tbsp | Dry mustard* | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | | GLAZE | | 500
| ml | Apple butter | | 1/2
| cup | Water | | 1/4
| cup | Cider vinegar | | 1
| tbsp | Dijon mustard* | | 1
| tbsp | Horseradish* | | 1
| tbsp | Packed brown sugar | | 1/4
| tsp | Cayenne |
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Procedures:
| 1 | *if an extra mild flavour is preferred, revise the quantity of these ingredients into teaspoons. | | 2 | Place spareribs in large pot, cover with water, add splash of brandy (or other liquor) and bring to a boil. | | 3 | Reduce heat, cover, simmer 45 to 60 minutes - until tender; drain well and cool slightly. | | 4 | Combine garlic, marjoram, prepared mustard, salt, pepper and rub over ribs. | | 5 | Arrange on platter, cover and let marinate in refrigerator up to 24 hours. | | 6 | Bring all glaze ingredients to a boil. | | 7 | Reduce heat and simmer gently , stirring often, for 15 minutes, let cool. | | 8 | Refrigerate until ready to cook. | | 9 | Let ribs and glaze stand at room temperature a half hour before cooking. | | 10 | Place ribs on greased grill over low heat; cook until crisp, turning every 10 to 15 minutes and brushing with glaze during the last 15 minutes; 30-45 minutes in all. | | 11 | Or brush ribs with glaze and bake in medium oven, basting occasionally until they begin to crisp around the edges. |
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