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Slow-Grilled Pork Ribs Basted With Dried Apricot And Fresh Mint Bbq Glaze With Succotash Salad


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2 tablespoons olive oil

1 large yellow onion, finely chopped

2 cloves garlic, coarsely chopped

2 tablespoons ancho chile powder

4 cups red wine

4 cups red wine vinegar

2 cups sugar

7 dried unsulfured apricots, coarsely chopped

2 tablespoons tamarind pulp

1/4 cup mint, chiffonade

Salt and freshy ground pepper

4 racks pork ribs (3 pounds each)

1/4 cup olive oil

Salt and freshly ground pepper

2 cups cooked baby lima beans

2 cups fresh corn kernels

2 cups cooked thin green beans

2 ripe plum tomatoes, seeded and diced

1 red bell pepper, seeded and diced

2 scallions, thinly sliced on diagonal

1/2 red onion finely sliced

Combine all vegetables in a large bowl.

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