Dried Apricot-Mint Pork Rib Glaze
Recipe Type: BBQ Sauce
Serves: 8
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons ancho chile powder
  • 4 cups red wine
  • 4 cups red wine vinegar
  • 2 cups sugar
  • 7 dried unsulfured apricots. coarsely chopped
  • 2 tablespoons tamarind pulp
  • ¼ cup mint chiffonade
  • Salt to taste
  • Freshly-ground black pepper to taste
  1. Heat the olive oil until almost smoking in a large suacepan and cook the onion until soft, 4 to 5 minutes.
  2. 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.
  3. 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.
Recipe by at http://www.embersandflame.com/recipes/slow-grilled-pork-ribs-basted-with-dried-apricot-mint-glaze/