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Barbecued Spareribs with Apricot Ancho Glaze

Posted on 8 Jun, 2020 - By

Pair with a modest Pinot Noir or low alcohol Zinfandel or a hoppy beer.

Barbecued Spareribs with Apricot Ancho Glaze

Servings: 8

Ingredients:

  • 3 Tablespoons / paprika
  • 1/2 teaspoon / ground cayenne pepper
  • 1 1/2 Tablespoons / packed brown sugar
  • 1/4 teaspoon / dried thyme
  • 4 teaspoons / minced garlic
  • 2 1/4 teaspoons / salt
  • 2 1/4 teaspoons / ground black pepper
  • 8 pounds / pork ribs (meaty cut, St. Louis style)
  • 4 cups / apricot and ancho barbecue glaze

  • For Apricot Barbecue Glaze:

  • 6 strips / bacon chopped
  • 1 1/2 cups / small diced yellow onion
  • 1 Tablespoon / minced garlic
  • 3/4 cup / ketchup
  • 3/4 cup / orange juice
  • 1/4 cup / packed dark brown sugar
  • 1/3 cup / chopped dried apricots
  • 1/4 cup / malt vinegar
  • 2 Ancho chilies seeded and trimmed, cut into pieces
  • 1 teaspoon / sweet or hot paprika
  • 1 teaspoon / dry mustard
  • 1 teaspoon / tabasco sauce
  • 1 teaspoon / ground cayenne pepper
  • 2 teaspoons / salt
  • 1 teaspoon / ground black pepper

Instructions:

  1. Apricot Barbecue Glaze

    Sauté the bacon in a large pan over medium heat till almost crisp, about four minutes. Add the onions and sauté until browned, about five minutes add the garlic and sauté until aromatic, about one minute.
  2. Add all the remaining ingredients, simmer until the apricots are very soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.
  3. Transfer to a blender and purée until relatively smooth. If glaze is too thick to work effectively in the blender at ¼ cup of red wine or as much as may be needed to thin the glaze. The glaze is ready to use now or it can be cooled and stored in a covered container in the refrigerator for up to a week.

  4. Barbecued Spareribs

    Make rub by combining the paprika, cayenne, sugar, thyme, garlic, salt, and pepper. Rub this mixture generously and evenly over the pork ribs. Place the ribs in a pan, cover. And refrigerate for at least four and up to 24 hours before barbecuing. Build a fire in your grill and allow it to burn down onto the coals are glowing red with a moderate coding of white ash spread the coals and even bed on one side of the grill. Clean the cooking grate.
  5. Grill the pork ribs over the direct heat covered, until the ribs are somewhat brown on both sides about 15 minutes per side, if desired add wood chips to the grill.
  6. Bring the glaze to a simmer in a saucepan, reserve 2 cups of the glaze and keep warm to pass with the spareribs brush the ribs with a light layer of the remaining barbecue glaze and continue to grill over indirect heat turning the ribs every 5 to 10 minutes and brushing with the sauce after each turn, until the ribs are very tender and a rich glaze has built up on the ribs, another 20 minutes.
  7. Remove the pork ribs from the grill and cut into portions. Serve on a heated platter or platters past the reserve barbecue glaze on the side.