9 lb pork spareribs
1 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
1 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
A Recipe for
Barbecued Spareribs With Apple Glaze (Jvb)
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
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| Author Unknown |
This Recipe for Barbecued Spareribs With Apple Glaze (Jvb) is one of thousands in the Recipes-to-go Barbecue Cookbook.
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“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
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This is a recipe for Barbecued Spareribs With Apple Glaze (Jvb) from the recipe cookbook of Recipes-to-go (Barbecue)
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
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Never eat more than you can lift. |
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Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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*If an extra mild flavour is preferred, revise the quantity of these
ingredients into teaspoons.
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 cook.
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
Serves: 12
Barbecued Spareribs With Apple Glaze (Jvb) Recipe brought to you by Recipes To-Go