Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Apricot BBQ sauce
Shallots
Charcoal/gas/electric grill
How it's done
Apricot BBQ sauce
Place the tomatoes in a pan along with all the other ingredients up to and including the vinegar, mix and bring to the boil. Reduce the heat, simmer for approx. 20 mins., stirring occasionally. Puree the mixture, leave to cool. Brush the spare ribs with the marinade, cover and leave to marinate in the fridge for approx. 24 hrs. Take the meat out of the fridge approx. 30 mins. prior to cooking.
Shallots
Place the vinegar in a small bowl along with all the other ingredients up to and including the salt. Add the shallot, mix, set aside.
Charcoal/gas/electric grill
Wipe away the marinade from the spare ribs, set aside. Salt the meat. With the lid down, grill the spare ribs over/on a medium heat (approx. 200 °C) for approx. 25 mins., turning occasionally. Brush the ribs with the reserved marinade towards the end of the cooking time. Brush the apricots with oil, grill for approx. 2 mins. on each side. Cut the spare ribs into pieces, plate up with the apricots. Top with the reserved shallots.
Serve with: | Baked potatoes |
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