Barbecued Spareribs
with Apple Glaze
9 lbs Pork spareribs
A splash of brandy
4 cl Garlic, minced
2 tbsp Minced fresh marjoram
*1 tbsp Dry mustard
*1/2 tsp Salt
1/4 tsp Pepper
GLAZE
500 ml Apple butter
1/2 cup Water
1/4 cup Cider vinegar
1 tbsp Dijon mustard
*1 tbsp Horseradish
*1 tbsp Packed brown
sugar
1/4 tsp Cayenne
1.
*if an extra mild flavour is preferred, revise the quantity of these
ingredients into teaspoons.
2.
Place spareribs in large pot, cover with water, add splash of brandy (or
other liquor) and
bring to a boil.
3.
Reduce heat, cover, simmer 45 to 60 minutes - until tender; drain well
and cool slightly.
4.
Combine garlic, marjoram, prepared mustard, salt, pepper and rub over
ribs.
5.
Arrange on platter, cover and let marinate in refrigerator up to 24 hours.
6.
Bring all glaze ingredients to a boil.
7.
Reduce heat and simmer gently , stirring often, for 15 minutes, let cool.
8.
Refrigerate until ready to cook.
9.
Let ribs and glaze stand at room temperature a half hour before cooking.
10.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.
11.Or
brush ribs with glaze and bake in medium oven, basting occasionally
until they begin to
crisp around the edges.
Yield:
12 servings
