Tucked away in the back of the pantry growing up, there was always a jar of Saucy Susan, a peach-apricot sauce that my mom used to glaze pork chops or chicken drumsticks. It was never as good as it promised, which probably accounted for it being at the back of the pantry. This version, using pickled apricots, caramelized onion, and a bit of the tart brine, is everything I’d hoped for from Saucy Susan. This is great on ribs, but try it on grilled chicken, pork chops, or turkey burgers.
Ingredients
- 1 tablespoon (14 g) unsalted butter
- ¼ cup (40 g) minced sweet onion
- ¾ cup (128 g) Honey and Star Anise Pickled Apricots, coarsely chopped; plus ½ cup (120 ml) brine, divided
- 2 tablespoons (30 g) light brown sugar
- 1 tablespoon (15 g) Dijon mustard
- ¼ teaspoon cayenne pepper
- Salt
- 2 racks cooked St. Louis–cut spareribs, on the grill
How to Make It
- In a medium saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 6 minutes. Add the chopped apricots. Cook until just slightly broken down, about 3 minutes. Add the brine, brown sugar, mustard, and cayenne. Bring to a simmer. Transfer the mixture to a blender, and purée until smooth. Return the mixture to the saucepan, season with salt, and simmer until reduced to 1 cup (250 g), about 5 minutes longer.
- Brush the fully cooked ribs with the glaze and grill, turning and brushing until lightly caramelized all over, about 10 minutes. Cut into individual ribs and serve.
