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Grilled Apricot-Pineapple Pork Ribs



Stuffed Bacon Rolls


  • 4 pounds Salmon Creek Farms Natural Pork Backribs, about 2 to 3 slabs

  • Marinade: Mix together all ingredients well

  • 1 cup soy sauce

  • 1 cup apricot-pineapple preserves

  • 1 cup pineapple juice

  • Dash liquid smoke

  • Glaze: Stir together all ingredients in small bowl

  • 1/2 cup pureed cooked dried apricots (or apricot baby food)

  • 1/2 cup smooth peanut butter

  • 3/4 cup soy sauce


Place ribs in large plastic bag; pour marinade over ribs, seal bag and refrigerate for 6 to 24 hours. Prepare medium fire in covered kettle-style grill; bank fire. Remove ribs from marinade, discard marinade. Cook ribs over indirect heat for about 2 hours, until meat is very tender. During last 20 minutes of cooking, baste ribs on both sides with glaze.

Serves 4 to 5.

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