Shelly's Recipe

POLYNESIAN BABY BACK RIBS

Category: Ribs

4-5 lbs baby back ribs
4 cloves garlic, chopped (or to taste)
4 tsp dry mustard
1/2 cup sherry
1/4 cup soy sauce
2 cups apricot jam
1 tsp ground cloves, fennel seed, anise seed and ground cinnamon

Rinse ribs under cold water, and pat dry with paper towels. Rub with chopped garlic on both sides. Preheat oven to 325.

Blend together all remaining ingredients to make marinade/sauce. Set aside about 1 cup of the sauce. Coat ribs thoroughly with the remaining sauce.

Place ribs in a roasting pan (place them so that air can circulate around the racks of ribs as much as possible for even cooking), cover the roasting pan with lid or foil, and cook the ribs in the preheated oven for 45 minutes (about 1 hour for regular pork spareribs). Remove the pan from the oven, and allow to stand (still covered) for about 45 minutes.

May be made ahead to this point - if pre-cooked ribs will stand for longer than 2 hours, refrigerate the ribs; then remove the ribs from the refrigerator, and allow them to return to room temperature (allow to stand about 45 minutes) before grilling.

Prepare barbeque grill. Over medium-hot heat, grill the ribs, coating generously with reserved sauce, until they are hot through and a good glaze has formed on their surfaces. Allow the racks of ribs to rest for about 15 minutes before cutting them into individual ribs for serving.