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 apricot (pureed and cooked, OR apricot baby food)
- 1/2 cup creamy peanut butter
- 3/4 cup soy sauce
- 1 cup soy sauce
- 1 cup pineapple preserves (apricot-)
- 1 cup pineapple juice
- 1 dash liquid smoke
- Place ribs in large plastic bag; pour marinade over ribs, seal bag and refrigerate for 6 to 24 hours.
- 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.