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Makes 8 servings.


    8 pounds pork spareribs
    1 (21-ounce) can cherry pie filling
    2 tablespoons olive oil
    1/2 cup onion
    1/4 cup soy sauce
    2 teaspoons spicy brown mustard
    1 teaspoon ground ginger
    1 teaspoon Worcestershire sauce 


Cut ribs into serving portions of 2 or 3 ribs each. Put ribs in a large saucepot or Dutch oven; add salted water to cover ribs. Simmer, covered, 45 to 50 minutes, or until tender. Drain ribs; set aside.

Puree cherry pie filling in an electric blender or food processor. Set aside

Heat olive oil in a large skillet. Add onion; cook, stirring, until onion is tender. add pureed cherry filling, soy sauce, mustard, ginger and Worcestershire sauce; mix well.

Simmer, uncovered, 10 to 15 minutes, stirring occasionally. Reserve some cherry sauce to serve with ribs.

Place ribs on gas grill over low heat or on charcoal grill 4 to 6 inches from slow coals. Turn ribs 3 to 4 times and brush frequently with remaining cherry sauce. Cook 25 minutes, or until done.

Discard any sauce used to barbecue meat. Serve reserved sauce with ribs.

Recipe courtesy of the Cherry Marketing Institute -

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