Barbecued spare ribs with apricot-ancho glaze

May 24, 2006

Serves 4

RUB AND RIBS

3 tablespoons paprika 1/2 teaspoon cayenne pepper 1 1/2 tablespoons packed brown sugar 1/4 teaspoon dried thyme 1 clove garlic, finely chopped 2 1/4 teaspoons salt 2 1/4 teaspoons black pepper 4 pounds pork spare ribs 1. In a bowl, combine the paprika, cayenne, brown sugar, thyme, garlic, salt, and black pepper. Mix well.

2. Rub the mixture generously and evenly over the pork ribs. Place the ribs in a roasting pan, cover, and refrigerate for at least 4 hours and for up to 24 hours.

GLAZE

6 strips bacon, chopped 1 onion, finely chopped 1 clove garlic, crushed 3/4 cup ketchup 3/4 cup orange juice 3/4 cup packed dark brown sugar 1/3 cup chopped dried apricots 1/4 cup malt vinegar 2 ancho chilies, seeded and coarsely chopped 1 teaspoon paprika 1 teaspoon dry mustard 1 teaspoon liquid hot sauce 1 teaspoon ground cayenne pepper 2 teaspoons salt 1 teaspoon ground black pepper 1. In a large skillet over medium heat, render the bacon until almost crisp. Add the onion and cook, stirring often, for 5 minutes or until browned. Add the garlic and cook 1 minute more.

2. Add the ketchup, orange juice, brown sugar, apricots, vinegar, chilies, paprika, mustard, hot sauce, cayenne pepper, salt, and black pepper. Simmer for 10 minutes or until the apricots are very soft. Taste for seasoning and add more salt or cayenne pepper, if you like.

3. Transfer the apricot mixture to a blender. Puree until almost smooth. Transfer to a saucepan.

4. Heat a gas grill to medium; leave one burner off. If using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.

5. Set the ribs on the hot side of the grill. Cover and cook for 15 minutes on a side or until the ribs are browned.

6. Bring the glaze to a boil. Set aside 2 cups.

7. Brush the remaining glaze in a light layer on the ribs. Continue grilling over the cool side of the grill, turning the ribs every 5 to 10 minutes and brushing with sauce after each turn, for 20 minutes or until the ribs are very tender and a rich glaze has built up.

8. Meanwhile, bring the remaining glaze to a simmer. Remove the ribs from the grill and cut them between the bones into portions. Pass the reserved glaze separately.

Adapted from ``Grilling"