Barbecued Spare Ribs with Apricots

Barbecued Spare Ribs with Apricots
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 2:45 Total Time


Add all
  • 2 lbs
    (900 g)

    fresh pork ribs

  • marinade:

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)

    apricot jam or 4 fresh apricot cut in cubes

  • 1 Tbsp.
    (15 mL)

    fresh lemon juice

  • 1 Tbsp.
    (15 mL)

    brown sugar

  • 2 Tbsp.
    (30 mL)

    soy sauce

  • 1 tsp.
    (5 mL)

    grated fresh ginger

  • 1

    clove garlic, chopped


In a pan, combine all marinade ingredients. Bring to a boil and simmer until jam melts. Cool.

In a glass bowl, put ribs and coat with marinade. Cover and marinate 2 hours in the refrigerator.

Preheat the barbecue to medium.

Place ribs on a sheet of oiled aluminium foil and brush with marinade.

Cook uncovered 7 to 10 minutes on each side.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007