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EDITOR’S NOTE: This recipe was originally published in the January 2005 issue of Our State

½ cup soy sauce
¼ cup wine*
2 tablespoons light brown sugar or honey
¼ tablespoon dry mustard
1 large clove garlic, crushed
1 teaspoon powdered ginger
1 side pork ribs
2 tablespoons apricot preserves
1 tablespoon spicy mustard
1 tablespoon honey

Combine the soy sauce, wine, brown sugar, dry mustard, garlic, and ginger in a bowl, and mix well. Pour over the ribs in a shallow dish. Choose type of wine based on the tartness or sweetness you prefer rather than the color. Either kind will work just as well.

Marinate in the refrigerator for four to eight hours. Drain, reserving the marinade. Combine the preserves, mustard, and honey in a bowl, and mix well. Preheat the grill on high. Grill the ribs until brown on both sides. Reduce the heat to low. Grill until tender, basting each side with the apricot glaze during the last 10 minutes of cooking.

Wrap in heavy foil, and let stand for 10 minutes. Bring the reserved marinade to a boil in a saucepan; reduce heat, and simmer five minutes. Serve with ribs.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.