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  • 3 to 4 pounds pork baby back ribs, cut into serving-size pieces
  • 2 Jars of Apricot Jalapeno Jam
  • 1/3 cup soy sauce
  • 1 garlic clove, peeled
  • ¼ teaspoon ground ginger

Prepare grill for indirect heat, using drip pan.

Place ribs over drip pan. Grill, covered, over medium heat for 60 minutes, turning occasionally.

Meanwhile, in blender combine the remaining ingredients; cover and process until smooth.

Baste ribs.

Grill 15-20 minutes longer or until meat is tender and juices run clear, basting occasionally with remaining sauce.

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