Sweet & Sour Pork Ribs
Submitted by dpatton1122
Tender pork spareribs pre-cooked until fall-apart soft, then grilled and basted with a sticky apricot sweet and sour sauce. A backyard BBQ crowd-pleaser with a fruity, tangy glaze.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minHere’s the trick to ribs that taste like they’ve been smoking all day but are ready in under an hour: you parcook them first.
The ribs get tender in the microwave (no shame in that game), then hit the grill for a quick char and a generous basting of sweet and sour sauce spiked with apricot preserves, vinegar, lemon juice, and soy sauce.
That apricot glaze caramelizes over the coals into a lacquered, sticky coating that’s half barbecue, half Chinese takeout, and entirely addictive.
Buy ribs in bulk when they’re on sale, parcook and freeze them in portions, and you’ve got weeknight grilling ready to go whenever the mood strikes.
Pro Tips
- Parcook and freeze ahead. This recipe is designed for batch prep. Cook the ribs, cool, bag, and freeze. Defrost in the microwave when you’re ready to grill.
- Don’t sauce too early on the grill. The sugar in the apricot preserves burns fast. Baste during the last few minutes of grilling for the best results.
- No grill? Use the broiler. Set the rack about 6 inches from the heat and watch closely, flipping and basting every couple of minutes.
Ingredients
Directions
Find a great price on spareribs in the supermarket? Divide your purchase into three-pound portions and cook as in step 2.
Cool, place in freezer bags and freeze until needed.
While the grill is heating up, defrost the ribs in the microwave.
~------------------------------------------------------ ~------------------ 1.
About ½ hour before cooking, prepare barbecue grill.
- Cut pork between rib bones into serving-size portions. Place ribs meaty side down in 2- or 3-quart rectangular microwaveproof dish, with thicker portions toward outside of dish (overlapping ribs if necessary).
Cover with wax paper and microwave on High for 5 minutes, then on Medium for 15 minutes.
Turn ribs over; place less-cooked pieces toward outside of dish.
Cover again and microwave on Medium for 15 minutes, or until tender.
- Place ribs on grill over medium-hot coals. (Coals should be ash-gray with no flame.
) Cook for 10 minutes, turning once and basting with ½ cup Sweet-and-Sour sauce.
Serve with remaining sauce.
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