Preparation:
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." |
