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.
Title: Barbecued spareribs with apple glaze
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
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #94
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