Barbecued Spareribs With Apple Glaze
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Barbecued Spareribs With Apple Glaze
  Apple    Glaze    Meat  
Last updated 6/12/2012 1:07:08 AM. Recipe ID 32965. Report a problem with this recipe.
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      Title: Barbecued spareribs with apple glaze
 Categories: Meat
      Yield: 12 Servings
      9 lb Pork spareribs
           Splash of brandy
      4    Cloves garlic; minced
      2 tb Minced fresh marjoram (note)
      1 tb Dry mustard (note)
    1/2 ts Salt
    1/4 ts Pepper

    500 ml Apple butter
    1/2 c  Water
    1/4 c  Cider vinegar
      1 tb Dijon mustard (note)
      1 tb Horseradish (note)
      1 tb Packed brown sugar
    1/4 ts Cayenne
  Date: Wed, 3 Apr 1996 00:21:31 -0800
  From: Joyce Verkerk  NOTE: If an extra mild
  flavour is preferred, revise the quantity of these ingredients into
  Place spareribs in large pot, cover with water, add splash of brandy
  (or other liquor) and bring to a boil. Reduce heat, cover, simmer 45
  to 60 minutes - until tender; drain well and cool slightly.
  Combine garlic, marjoram, prepared mustard, salt, pepper and rub over
  ribs. Arrange on platter, cover and let marinate in refrigerator up
  to 24 hours.
  Bring all glaze ingredients to a boil. Reduce heat and simmer gently ,
  stirring often, for 15 minutes, let cool. Refrigerate until ready to
  Let ribs and glaze stand at room temperature a half hour before
  cooking. 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.
  Or brush ribs with glaze and bake in medium oven, basting occasionally
  until they begin to crisp around the edges.
  Adapted from Canadian Living's Best Barbecue

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Recipe ID 32965 (Apr 03, 2005)

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