Apricot Glazed Spareribs with Potatoes, Carrots, and Corn

25 Jul

Idk if anyone has noticed by now but I don’t have a grill so in my kitchen i’ve been using the broiler for things that usually have to be on the grill. Dave actually bought me a foreman yesterday so maybe i’ll make use of it soon – I can’t believe i didn’t have one in the first place!

I made these Spare Ribs, for about a pound and a half of meat it was like $4.50 at Publix and the butcher helped me out – so i got excited to make a good glaze for these ribs. I found this awesome recipe for Apricot Lamb Chops, and i was intrigued by the fact that they used fruit for it and it seemed like a low-fat way to glaze meat. It came out really awesome. Here is the recipe that i did:

Ingredients (Serves 2):
1.5 lbs of meat – Spare Ribs (or honestly, any meat to your liking)
1 large potato, boiled and sliced
I used mini carrots – about 8, sliced in half
Corn (I used canned!)
2 cloves of garlic crushed – for ahead of time meat tenderizing
Vegetable Oil
Garlic Powder
Salt, Pepper
1/4 teaspoon of Fresh Rosemary Leaves

Glaze:
1 Cup of Apricot Preserves
2 Tablespoons of Brown Sugar
1 Teaspoon of Soy Sauce
1 Teaspoon of Ginger
Pinch of Ground Black Pepper
Pinch of Salt

Directions:
Ahead of time, in a large sauce pot, combine the garlic and meat into the pot. Fill the pot up with water just so that it covers the top of the meat. Over high heat, allow the meat to come to a boil, as soon as it boils, reduce the heat to low and let it simmer for 1 hour to make the ribs nice and tender. At this point, the fatty composites will rise too – and come to the surface of the water.

Meanwhile, for the glaze – combine all of the ingredients into a small saucepan and bring the mixture to a boil, but only let it boil for 1 minute. Transfer the mixture to a small high heat-worthy bowl, cover and refrigerate until you’re ready to glaze the meat.

Also, slice the potatoes and bring them to a boil, chop the carrots in half also and just to make them nice and tasty – I put them in a pan and covered them with some oil, salt and pepper, garlic powder, and I sprinkled rosemary on top. I set this aside until I was ready to make the rest of the dinner.

Put the oven to Broil. After the simmering is done, glaze the meat LIGHTLY with the apricot mixture, leaving a lot left for later coverage. Place the lightly brushed meat in the oven, along with the pre-prepared veggies for the side. Let it broil for about 4-5 minutes. Toss the carrots and potatoes around in the pan to make sure they’re getting nice and soft. Take the pan with the meat out, turn the meat to the other side, and glaze the other side. This time, leave enough glaze just for dipping during dinner. Be careful now – let the meat broil for another 5 minutes – checking frequently to make sure that the glaze isn’t burning on the side of the pan. That happens sometimes, if it does, take the meat out, and try to remove the residue so it’s not burning anymore and put it back in the oven. Finally, Serve all of the veggies and meat together – it should be tender and delicious! I heated up some canned corn as well just for kicks. Don’t forget to warm up the extra glaze for extra dipping! ENJOY!

Goes great with Beer!

M.S.

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