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Apricot-Glazed Spareribs

Apricot-Glazed Spareribs

SMUCKER'S(R)

SMUCKER'S®

While this is a perfect glaze for barbecuing ribs, you can also prepare this meal in the oven.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 975 kcal
  • 49%
  • Fat:
  • 62.5 g
  • 96%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 58.1 g
  • 116%
  • Cholesterol:
  • 240 mg
  • 80%
  • Sodium:
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Early in day or day ahead: In very large saucepot or Dutch oven, combine pork spareribs and garlic; cover with water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork-tender. Remove ribs to platter; cover and refrigerate.
  2. Meanwhile, prepare apricot glaze: combine SMUCKER'S(R) preserves, onion, ketchup, brown sugar, oil, soy sauce, ginger and salt in small saucepan; mix well. Heat to boiling; boil 1 minute. Cover and refrigerate apricot glaze.
  3. About 1 hour before serving: heat grill. When ready to barbecue, place cooked spareribs on grill over medium heat. Cook 12 to 15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.
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Reviews

Creekside
18

Creekside

3/8/2005

THIS IS AN EXCELLENT GRILL SAUCE. TRY IT ON CHICKEN OR SHRIMP,TOO. I KEEP A JAR MIXED UP IN THE FRIG SO I CAN PUT A GRILLED MEAL ON THE TABLE IN SHORT ORDER. JUST BE CAREFUL, IT BURNS QUICKLY. WATCH IT LIKE A HAWK.

TC.MAFFITTBUNCH
16

TC.MAFFITTBUNCH

3/10/2005

My family usually only wants regular ol' bbq sauce on ribs, but they LOVED this recipe!! I varied it a bit: I boiled boneless ribs then threw them in the crockpot (sprayed w/Pam first), made the glaze then spread it over the ribs & cooked it on high for about 4 hours. Added bonus--the house smelled wonderful!

BROOKE
12

BROOKE

3/14/2005

I loved this recipe! I used short ribs and broiled them. They fell off the bone. I'm using this sauce on a pork loin tonight. Wouldn't change a thing.

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