Ingredients
4 pounds pork spare ribs
Glaze:
6 ounces frozen grapefruit concentrate, thawed
1 Tablespoon soy sauce
1 Tablespoon Dijon mustard
1/4 cup GOLDEN BLOSSOM HONEY
1 teaspoon hot pepper sauce
salt and pepper to taste
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Ribs:
In a large pot, cover spareribs with water and bring to a boil. Reduce heat and simmer 45 minutes. Remove ribs from pot. Cut ribs into 2 or 3 sections. Can be prepared up to 1 day ahead.
To grill:
Prepare barbecue. In a small bowl, mix together glaze ingredients. Brush glaze on ribs and grill for 10-15 minutes covered. Baste frequently with remaining glaze, turning often, until ribs are cooked through.
Serves: 4
In a large pot, cover spareribs with water and bring to a boil. Reduce heat and simmer 45 minutes. Remove ribs from pot. Cut ribs into 2 or 3 sections. Can be prepared up to 1 day ahead.
To grill:
Prepare barbecue. In a small bowl, mix together glaze ingredients. Brush glaze on ribs and grill for 10-15 minutes covered. Baste frequently with remaining glaze, turning often, until ribs are cooked through.
Serves: 4
