3 lb Pork spareribs 1 c Sweet and sour sauce ----------------------------SWEET-AND-SOUR SAUCE----------------------------
1 c Apricot preserves 1 tb Lemon juice
1 tb Vinegar 2 ts Soy sauce
Find a great price on spareribs in the supermarket? Divide your purchase
into three-pound portions and cook as in step 2. Cool, place in freezer
bags and freeze until needed. While the grill is heating up, defrost the
ribs in the microwave.
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1. About 1/2 hour before cooking, prepare barbecue grill.
2. Cut pork between rib bones into serving-size portions. Place ribs meaty
side down in 2- or 3-quart rectangular microwave proof dish, with thicker
portions toward outside of dish (overlapping ribs if necessary). Cover with wax
paper and microwave on High for 5 minutes, then on Medium for 15 minutes.
Turn ribs over; place less-cooked pieces toward outside of dish. Cover again and
microwave on Medium for 15 minutes, or until tender.
3. Place ribs on grill over medium-hot coals. (Coals should be ash-gray with no
flame.) Cook for 10 minutes, turning once and basting with 1/2 cup Sweet-and-Sour
sauce. Serve with remaining sauce. This sauce can be made and stored in the refrigerator
for up to a month.
(This quick and easy sauce is wonderful with barbecued ribs and poultry.)
1. In 2-cup glass measure, combine all ingredients.
2. Microwave on High for 4 to 5 minutes, stirring once, until boiling. Makes 1 cup.
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