Ribs with Apricot-Curry Glaze

2 tbs vegetable oil
1 cup chopped onion
1 clove garlic, minced
4 tsp curry powder
1 cup apricot nectar
3 tbs honey
3 tbs cider vinegar
1/2 tsp Tabasco pepper sauce
4 pounds pork spareribs, baby back ribs or beef ribs

In medium saucepan heat oil; saute onion and garlic until golden. Stir in curry powder; cook 1 minute. Stir in apricot nectar, honey, vinegar, Tabasco sauce and salt. Simmer 10 minutes, stirring often to prevent sticking. Arrange ribs on grill in a single layer over low heat. Position grill rack as far from coals as possible.

For pork ribs, grill 15 minutes per side. Brush with apricot glaze. Grill 45 minutes longer or until meat is cooked through; turn meat often brushing each time with glaze.

For beef ribs, grill 5 minutes per side; continue basting and turning 35 minutes longer or until meat is cooked to desired doneness.

Yield: 4 servings.

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Cajun Country -- New Iberia, Louisiana