Slow-Grilled Pork Ribs Basted with Dried Apricot and Fresh Mint BBQ Glaze with Succotash Salad

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Dried Apricot and Fresh Mint Barbecue Glaze:

2 tablespoons olive oil

1 large yellow onion, finely chopped

2 cloves garlic, coarsely chopped

2 tablespoons ancho chile powder

4 cups red wine

4 cups red wine vinegar

2 cups sugar

7 dried unsulfured apricots, coarsely chopped

2 tablespoons tamarind pulp

1/4 cup mint, chiffonade

Salt and freshly ground pepper

Ribs:

4 racks pork ribs (3 pounds each)

1/4 cup olive oil

Salt and freshly ground pepper

Succotash Salad:

2 cups cooked baby lima beans

2 cups fresh corn kernels

2 cups cooked thin green beans

2 ripe plum tomatoes, seeded and diced

1 red bell pepper, seeded and diced

2 scallions, thinly sliced on diagonal

1/2 red onion finely sliced

Salad Dressing:

1/4 cup olive oil

1/4 cup cider vinegar 

1 teaspoon Dijon mustard 

1 clove garlic, finely chopped 

Pinch of sugar Salt and freshly ground pepper

Pinch of sugar Salt and freshly ground pepper 

3 tablespoons finely chopped cilantro