8 pounds pork spareribs
1 21 oz can cherry filling and topping
1/2 cup chopped onion
2 tablespoon olive oil
1/4 cup soy sauce
2 teaspoons spicy brown mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
Instructions:
Cut ribs into serving portions of 2 or 3 ribs each. In a large saucepan
or Dutch oven, simmer ribs, covered, in salted water 45 to 50 minutes,
or until tender; drain. In an electric blender or food processor container,
purée cherry filling until smooth. In a large saucepan, cook onion
in olive oil until tender. Add puréed cherry filling, soy sauce, mustard,
ginger and Worcestershire sauce; mix well. Simmer, uncovered, 10 to
15 minutes, stirring occasionally. Place ribs on gas grill over low
heat or on charcoal grill 4 to 6 inches from slow coals. Turn ribs
3 or 4 times and brush frequently with sauce. Cook 25 minutes, or
until done; discard any remaining sauce. Serving size: 2 to 3 ribs
"A tasty departure from tomato-based barbecue sauces."
