3 lb Pork spareribs 1 c Sweet and sour sauce 1 c Apricot preserves 1 tb Vinegar 1 tb Lemon juice 2 ts Soy sauce Find a great price on spareribs in the supermarket? Divide your purchase into three-pound portions and cook as in step 2. Cool, place in freezer bags and freeze until needed. While the grill is heating up, defrost the ribs in the microwave. ~
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1. About 1/2 hour before cooking, prepare barbecue grill. 2. Cut pork between rib bones into serving-size portions. Place ribs meaty side down in 2- or 3-quart rectangular microwaveproof dish, with thicker portions toward outside of dish (overlapping ribs if necessary). Cover with wax paper and microwave on High for 5 minutes, then on Medium for 15 minutes. Turn ribs over; place less-cooked pieces toward outside of dish. Cover again and microwave on Medium for 15 minutes, or until tender. 3. Place ribs on grill over medium-hot coals. (Coals should be ash-gray with no flame.) Cook for 10 minutes, turning once and basting with 1/2 cup Sweet-and-Sour sauce. Serve with remaining sauce. Per Serving: 747 cal, 39 g protein, 40 g fat, 57 g carbohydrate, 160 mg cholesterol, 306 mg sodium. SWEET-AND-SOUR SAUCE: (This sauce can be made and stored in the refrigerator for up to a month.) (This quick and easy sauce is wonderful with barbecued ribs and poultry.) 1. In 2-cup glass measure, combine all ingredients. 2. Microwave on High for 4 to 5 minutes, stirring once, until boiling. Makes 1 cup. Per serving (1 07/11/92 8:39 AM Tablespoon): 55 cal, 0 g protein, 0 g fat, 14 g carbohydrate, 0 mg cholesterol, 46 mg sodium.