Makes 4 servings. Difficulty
1/2 Tablespoon olive oil 1/4 cup onion, chopped 2 large garlic cloves, minced 1/2 cup gf Chicken Stock 1/4 cup orange marmalade Salt and freshly ground black pepper 1-1/2 lb. boneless pork spareribs Chopped scallions for garnish
Prepare the grill. Brush the pork spareribs with oil and season with salt and freshly ground black pepper. Set aside.
In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic; sauté for about 3 minutes or until the onion is just tender. Add the chicken stock and bring to a boil. Boil until the liquid is reduced by half. Reduce heat and stir in the balsamic vinegar and orange marmalade. Continue to simmer for 5 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.
Grill the spareribs over medium high heat for 6-8 minutes per side, basting frequently with the orange-balsamic sauce, until pork is cooked through. Remove the pork spareribs from the grill, brush one more time with the sauce and tent with foil to keep warm. Let rest for 5 minutes before serving. Garnish with scallions and serve.