Apricot Ancho Barbecue Glaze Food

APRICOT-GLAZED PORK RIBS

Steps:

• Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
• Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
• Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

APRICOT-MUSTARD GLAZE

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

SLOW-GRILLED PORK RIBS BASTED WITH DRIED APRICOT AND FRESH MINT BBQ GLAZE WITH SUCCOTASH SALAD

Steps:

• 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.
• 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.
• For the salad: Combine all vegetables in a large bowl.
• 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.

APRICOT-ANCHO BARBECUE GLAZE

Steps:

• Saute the bacon in a large saute pan over medium heat until almost crisp, about 4 minutes. Add the onions and saute until browned, about 5 minutes. Add the garlic and saute until aromatic, about 1 minute.
• Add all the remaining ingredients. Simmer until the apricots are very soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.
• Transfer the sauce to a blender and secure lid. Turn machine on and slowly increase speed to high. Blend for 30 seconds, until relatively smooth.
• The glaze is ready to use, or it can be cooled and stored in a covered container in the refrigerator for up to a week.

ASIAN BARBECUE GLAZE

Steps:

• Cook all ingredients in small saucepan over medium heat, stirring occasionally, until thick and reduced, about 5 minutes.

FIG BARBECUE GLAZE

Steps:

• In a large bowl, combine honey, water, vinegar, figs and cloves. Let mixture stand for 25 minutes.
• Meanwhile, in a large saucepan over moderately low heat, add oil and sauté shallots, stirring occasionaly until they are softened. Add honey-fig mixture.
• Bring to a simmer and add rosemary; cook, stirring occasionally, for 5 minutes.
• Season with salt and pepper. If desired, purée in a blender or food processor until smooth.
• As a glaze or basting sauce, brush or spoon warmed glaze over a rack of pork ribs, veal chops, lamb roast or turkey breast.
• During the last 30-40 minutes or roasting, baste every 20 minutes or so. Remaining glaze can be simmered to thicken and served as a side sauce.
• Makes about 1 cup of glaze.

APRICOT BARBECUE SAUCE

Steps:

• Place ingredients into pan and heat over a low flame until slightly thickened.
• Brush over sausages while cooking if desired & serve the rest as an accompaniment.