Barbecued Spareribs with Apple-Sage Glaze Recipe from GourmetFoodPlaza.com

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Barbecued Spareribs with Apple-Sage Glaze
Apple butter is a staple in farmers markets throughout Southwestern Ontario. Serve ribs with potato salad and fresh vegetables.
Serves 12
9 lb	pork spareribs
4	cloves garlic, minced
2 tbsp	minced fresh sage
1 tbsp	dry mustard
1/2 tsp	salt
1/4 tsp	pepper

	Glaze
1 jar	apple butter
1/2 cup	water
1/4 cup	cider vinegar
1 tbsp	Dijon mustard
1 tbsp	horseradish
1 tbsp	packed brown sugar
1/4 tsp	cayenne pepper

-	Place spareribs in large pot and cover with eater, bring to boil.
-	Reduce heat, cover and simmer for 45 to 60 minutes or until tender
-	Drain well and let cool slightly

-	Combine garlic, sage, mustard, salt and pepper, rub over ribs
-	Arrange in large dish, cover and marinate in refrigerator for at least 30 minutes or up to 24 hours
-	Let stand at room temperature for 30 minutes

	*Glaze*
-	In small saucepan, stir together apple butter, water, vinegar, mustard, horseradish, brown sugar and cayenne, bring to boil
-	reduce heat and simmer, stirring often, for 15 minutes, let cool
-	Cover and refrigerate until grilling time

-	Place glaze on side of grill to heat
-	Place ribs on greased grill over low heat, cook, turning every 10 to 15 minutes and brushing with glaze during last 15 minutes, for 30 to 45 minutes or until crisp

-	Cut ribs into serving-size pieces
-	Pass remaining glaze as sauce

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