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Cherry Soy Barbecue Ribs
Ingredients
8 pounds
pork spareribs
1
(21-ounce) can cherry pie filling
2
tablespoons olive oil
1/2 cup
chopped onion
1/4 cup
soy sauce
2
teaspoons spicy brown mustard
1 teaspoon
ground ginger
1 teaspoon
Worcestershire sauce
Preparation
Cut ribs
into serving portions of 2 to 3 ribs each. Put ribs in a large stockpot
or Dutch oven; add water to cover ribs. Season with salt, if desired.
Simmer, covered, for 45 to 50 minutes or until tender. Drain; set aside.
Meanwhile,
purée cherry pie filling in an electric blender or food processor. Set
aside.
Heat olive
oil in a large skillet. Add onion; cook, stirring, until onion is
tender. Add pie filling, soy sauce, mustard, ginger and Worcestershire
sauce; mix well. Simmer, uncovered, 10 to 15 minutes, stirring
occasionally. Reserve some sauce to serve with ribs.
Place ribs
on gas grill over low heat or on charcoal grill 4 to 6 inches from slow
coals. Turn ribs 3 to 4 times and brush frequently with cherry sauce.
Cook 20 to
25 minutes, or until thoroughly coated with cherry sauce. Discard any
sauce used to barbecue the meat. Serve ribs with the reserved cherry
sauce.
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