Tuesday, November 15, 2011

November 15: Barbecue Ribs

From one of my many cookbooks "Celebrate the Seasons" comes this loved rib recipe. Its unique ingredient, peaches or apricots, adds so much to its yummy rich favor and tenderness.

2 jars (4 ½ ounces each) strained peaches or apricots (baby food or pureed canned or bottled)

2 tsp ginger

1/3 c catsup

2 cloves garlic, minced

1/3 c vinegar

2 TB soy sauce

1/2 c brown sugar

Dash pepper, salt

4 pounds boneless spareribs

Boil ribs in water for about 20 minutes. This removes some of the fat and makes them extra tender. Mix fruit, catsup, vinegar, soy sauce, brown sugar, ginger and garlic; set aside. Rub ribs on both sides with salt and pepper.

Cooking the ribs can be done one of two ways.

1- Put them in the crock pot and pour sauce over them. Let them cook for about 6 hours.

2- Place ribs, meat side up, in a foil-lined shallow pan. Bake at 450 for 15 minutes. Pour sauce over ribs. Continue baking at 350 for 1 ½ hours, basting with sauce frequently.