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Add a photoServings: 12
Ingredients
- 9 lb Pork spareribs A splash of brandy
- 4 cl Garlic, chopped
- 2 Tbsp. Chopped fresh marjoram*
- 1 Tbsp. Dry mustard*
- 1/2 tsp Salt
- 1/4 tsp Pepper GLAZE
- 500 ml Apple butter
- 1/2 c. Water
- 1/4 c. Cider vinegar
- 1 Tbsp. Dijon mustard*
- 1 Tbsp. Horseradish*
- 1 Tbsp. Packed brown sugar
- 1/4 tsp Cayenne
Directions
- *If an extra mild flavour is preferred, revise the quantity of these ingredients into tsp..
- Place spareribs in large pot, cover with water, add in splash of brandy
- (or possibly other liquor) and bring to a boil. Reduce heat, cover, simmer 45 to 60 min - till tender; drain well and cold slightly.
- Combine garlic, marjoram, prepared mustard, salt, pepper and rub over ribs. Arrange on platter, cover and let marinate in refrigerator up to 24 hrs.
- Bring all glaze ingredients to a boil. Reduce heat and simmer gently , stirring often, for 15 min, let cold. Chill till ready to cook.
- Let ribs and glaze stand at room temperature a half hour before cooking. Place ribs on greased grill over low heat; cook till crisp, turning every 10 to 15 min and brushing with glaze during the last 15 min; 30-45 min in all.
- Or possibly brush ribs with glaze and bake in medium oven, basting occasionally till they begin to crisp around the edges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 12 servings | |
| Calories 755 | |
| Calories from Fat 505 | 67% |
| Total Fat 56.01g | 70% |
| Saturated Fat 17.97g | 72% |
| Trans Fat 0.52g | |
| Cholesterol 191mg | 64% |
| Sodium 331mg | 14% |
| Potassium 642mg | 18% |
| Total Carbs 23.02g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 18.81g | 13% |
| Protein 37.25g | 60% |
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