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

  • Level: Easy
  • Total: 4 hr
  • Prep: 1 hr
  • Cook: 3 hr
  • Yield: 8 servings
Save Recipe

Ingredients

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

Directions

  1. For the glaze: Heat the olive oil until almost smoking in a large sauce pan and cook the onion until soft, 4 to 5 minutes. Add the garlic and ancho powder and cook for 2 minutes. Add the wine, vinegar, and sugar, increase the heat to high and bring to a boil. Cook, stirring until the sugar has dissolved, and continue cooking until reduced by half. Add the apricots and cook until softened, about 15 minutes. Remove from the heat and add the tamarind pulp and mint. Place the mixture in a food processor and process until smooth.
  2. For the ribs: Preheat grill to medium heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs slowly with the cover closed for 2 to 3 hours over medium to medium-low heat until tender. During last 10 minutes of grilling, brush both sides of the ribs with some of the glaze. Remove from grill and immediately brush with more of the glaze.
  3. For the salad: Combine all vegetables in a large bowl.
  4. For the dressing: Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.

Grilled Pork Chops with Green Beans and Chimichurri