A tasty departure from tomato-based barbecue sauces.


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. Makes 8 servings. Try is with Tangy Cherry Coleslaw