Spare ribs with apricot marinade

Spare ribs with apricot marinade

Total: 13 hr | Active: 1 hr
lactose-free, gluten-free
Nutritional value / people: 510 kcal
, Fat: 39 g
, Carbohydrate: 9 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To marinate

4 tbsp apricot jam
2 tbsp olive oil
1 garlic clove, pressed
1 tbsp rosemary, finely chopped
1 ½ kg pork spare ribs (approx. 8 pieces), ordered from butcher

Charcoal/gas/electric grill

½ tbsp salt
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How it's done

To marinate

Mix the jam, oil, garlic and rosemary. Brush the spare ribs with the mixture, cover and leave to marinate in the fridge for approx. 12 hrs.

Charcoal/gas/electric grill

Wipe the marinade from the meat and set aside. Salt the meat, place on a grill tray, grill the ribs over/on a medium heat (approx. 200 °C for approx. 50 mins. all over. Brush the meat every so often with a little of the reserved marinade and turn.

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