The popularity and excellent PR of an August peach has cast a shadow on the poor apricot, which makes me believe that apricots are the most underrated fruit of Ontario. Not only wonderful eaten fresh from the market but in a sticky barbecue sauce, an apricot will bring out the best of these grilled rib’s smoky flavours (which may have gone barely noticed otherwise). Always, always, always pick a good-quality meat; your ribs will be as good as the farm the animals were raised on. I like to serve my ribs with a side of potatoes made however my guests like them. If you have time, marinate these ribs one day ahead of grilling—that 24 hours will make them even better.
Excerpted from Peak Season by Deirdre Buryk. Copyright © 2022 Deirdre Buryk. Photography ©2021 Janette Downie. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Sticky Apricot BBQ Sauce
This recipe requires 6-24 hours marinating time.
Season the ribs with salt and place evenly across a shallow baking dish.
Place the apricots, olive and canola oils, garlic, honey, mustard, balsamic vinegar, salt, and pepper into a blender and blend on high until a smooth sauce has formed. Pour the sauce over the ribs in the baking dish. Cover the dish and marinate the ribs for 6-24 hours in the refrigerator.
Preheat a well-oiled grill to 250ºF. Wipe excess marinade off the ribs. Close the grill and cook the ribs for 1 hour and 20 minutes, flipping every 20 minutes (and with an internal temperature of 160ºF). Transfer the ribs to a cutting board, tent with foil, and let rest for 5 minutes before serving.