Apricot Glazed Ribs
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Ingredients
  • 1½ cups apricot nectar
  • ¾ cup sugar
  • ½ cup white wine or distilled white vinegar
  • ½ cup water
  • 2 tablespoons Asian chile sauce
  • 1 teaspoon salt
  • ¼ cup peeled and coarsely chopped fresh ginger
  • 3 large garlic cloves, peeled and minced
  • 2 sides baby back ribs or your favorite ribs
Instructions
  1. In a heavy saucepan over medium heat, combine the apricots, nectar, sugar, vinegar, water, chile sauce, salt, ginger and garlic. Bring to a low boil and reduce the heat to simmer. Cover and cook 30 minutes. Remove from heat, uncover and allow to cool to room temperature. Puree with an immersion blender or in a regular blender until smooth.
  2. Coat the ribs with half the glaze on both sides. Refrigerate up to 8 hours.
  3. Preheat the grill to medium (325 degrees) and brush the grill grate with vegetable oil. Place the ribs with the meaty side up in the center of the grill and close the lid. Grill 75 minutes or until the meat begins to shrink from the ends of the rib bones. Brush with the remaining glaze halfway through cooking. Remove from the grill and allow to rest for 10 minutes before slicing and serving warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/stick-to-your-ribs-2/