Sweet apricot ribs - recipe

Sunset, Jan, 1984 by Iva F. Swift

Sweet Apricot Ribs Simmer ribs, then baste and broil. 4 pounds pork spareribs Water 1 tablespoon pickling spices 2/3 cup dried apricots, chopped 1 tablespoon minced onion 2/3 cup catsup 2-1/2 tablespoons Worcestershire 2 tablespoons cider vinegar 2 tablespoons each light molasses and firmly packed brown sugar 1 teaspoon prepared mustard

Cut spareribs into serving-size pieces. Place them in a 6- to 8-quart pan and add water to cover. Add pickling spice. Simmer, covered, until tender when pierced, about 1-1/4 hours.

In a 1- to 2-quart pan, combine apricots, onion, and 1/2 cup water. Simmer, covered, until apricots are soft, 5 to 10 minutes. Add catsup, Worcestershire, vinegar, molasses, sugar, and mustard; stir until boiling. Whirl smooth in a food processor or blender.

Transfer ribs to a rack in a 12- by 15-inch broiler pan; baste with apricot sauce. Broil 4 inches from heat, turning to brown both sides lightly (watch to prevent burning), 15 to 20 minutes total. Serve extra sauce on the side or cover and chill to use again. Serves 4.