- For the ribs
- 2 kilograms Spare rib
- freshly ground peppers
- 1 garlic clove
- 4 tablespoons lemon juice
- 2 tablespoons vegetable oil
- vegetable oil (for brushing)
For the ribs: score spareribs on the rib bones lenghwise and season with salt and pepper.
Peel garlic and squeeze through the garlic press. Mix lemon juice with garlic and oil, rub ribs with the nixture and let stand for 2 hours.
Grill spareribs on medium hot grill for about 50 minutes, turning often and brushing with oil often.
For the sauce: halve and pit apricots, cut into thin strips. Rinse and halve chile pepper, remove seeds and ribs and dice finely. Peel ginger and grate finely. Combine sherry, ginger and chile pepper in saucepan and bring to a boil, add apricots and poach briefly. Remove about 3/4 of apricots and set aside. Add honey to the pan and reduce sauce by half, puree and season with salt, pepper and rice vinegar to taste. Return apricots to the pan and set sauce aside.
Cut finished spareribs into serving pieces and serve accompanied by apricot and ginger sauce.