Sat 23 Aug, 2003 01:42 pm
APRICOT GLAZED SPARERIBS
4 pounds pork spareribs
1 tablespoon pickling spices
1/3 cup dried snipped apricots
2 tablespoons peeled, minced onion
1 garlic clove, peeled and minced
2/3 cup catsup
2-1/2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
2 tablespoon each light molasses, firmly packed brown sugar, apricot jam or preserves
1 tablespoon Dijon mustard
1 teaspoon ground cinnamon
freshly ground black pepper, to taste
pinch of salt, to taste, if needed
Cut the spareribs into serving-size pieces. Place them in a 6 to 8-quart pan and add water to cover. Add the pickling spices. Simmer, covered, until tender when pierced, about 1-1/4 hours.
In a 1 to 2-quart pan, combine the apricots, onion, garlic and 1/2 cup of water. Simmer, covered, until apricots are soft, 5 to 10 minutes. Add the catsup, Worcestershire sauce, vinegar, molasses, sugar, apricot jam, mustard, cinnamon and pepper; stir until boiling. Whirl until smooth in a food processor or blender. Taste for salt adjustment, if needed.
Transfer the ribs from the water with a slotted spoon to a rack in a 12 by 15-inch broiler pan; baste with the apricot sauce. Broil 4 inches from the heat, turning to brown both sides lightly (watch to prevent burning), 15 to 20 minutes total. Brush on additional apricot sauce when turning the ribs to the other side. Serve extra apricot sauce on the side or cover and chill to use again. Serves 4.