Grilled Apricot-Pineapple Pork Ribs


Wait to glaze ribs during the last 20 to 30 minutes of cooking time, so not to burn. Serve with Citrus Slaw, steamed snow peas and cornbread with honey-butter.


  • 4 pounds pork back ribs (about 2-3 slabs)
  • 1/2 cup dried apricots (pureed and cooked, OR apricot baby food)
  • 1/2 cup smooth peanut butter
  • 3/4 cup soy sauce
  • 1 cup soy sauce
  • 1 cup pineapple preserves (apricot-)
  • 1 cup pineapple juice
  • 1 dash liquid smoke


  1. Place ribs in large plastic bag; pour marinade over ribs, seal bag and refrigerate for 6 to 24 hours.
  2. Prepare medium fire in covered kettle-style grill; bank fire. Remove ribs from marinade, discard marinade. Cook ribs over indirect heat for about 2 hours, until meat is very tender. During last 20 minutes of cooking, baste ribs on both sides with glaze.
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