ribs

Sweet and Sour Spare Ribs

Ribs require a hefty dose of patience to get them right, right? In order to achieve fall-off-the-bone tenderness along with a lacquered barbecue crust, you need to give them time and a lot of TLC.  Or do you?

These ribs are for the hungry and lazy – a troublesome combination that is often hard to please but will be bowled over by this ridiculously easy recipe. Parboil the ribs in a pressure cooker to cut down on the cooking time from hours to a mere 15 minutes. Paint with homemade glaze and broil for a few minutes for fresh off the grill goodness right from the kitchen and in a lot less time. Done and done.  I’m not kidding.  That’s really it.

Sweet and Sour Spare Ribs

1/4 c. of browning seasoning
3 tbs. of lemon juice
1/2 c. of apricot jam
2 tsp. of molasses
1/2 tsp. of dry mustard
2 tsp. of dark corn syrup
1/2 tsp. of ground ginger
2 tbs. of chili paste
1 garlic clove, minced
1 tbs. of soy sauce
4 drops of mesquite liquid smoke

1 onion, quartered
6 dried apricots
2 c. of chicken stock
3 lbs. of ribs

Mix the browning seasoning, lemon juice, apricot jam, molasses, dry mustard, corn syrup, ginger, chili paste, garlic, soy and liquid smoke. Add half of the marinade, onion, apricots and 2 c. of chicken stock to the pressure cooker. Top with the ribs (cut into thirds to fit in the cooker) and cook on high pressure for 15 minutes. Let pressure release naturally.  Remove ribs to a rack set over a cookie sheet and let dry while you make the sauce.  Add the remaining marinade to the pressure cooker and boil vigorously until reduced to a cup of liquid.  Brush the ribs on both sides with the marinade.  Turn the oven on broil and cook until lacquered and crisped.  Let rest for 5 minutes before carving.  Slice ribs into individual pieces and serve.