Spareribs with Apricot Glaze

Wash the ready-to-cook spare ribs under running water, dry them, season with salt and pepper and brush with olive oil.

Place the spareribs on the broiler and grill for 10-15 minutes.

In the meantime, mix the apricot jam with the tomato ketchup, the garlic cloves peeled and crushed with salt, the fruit vinegar and the juice of one lemon until smooth.

Stir in the curry powder, the ginger powder and the parsley that has been read, washed and finely chopped.

Flavor the glaze with apricot brandy. 5 minutes before the end of cooking, evenly coat the spareribs with the glaze.

Arrange the finished glazed spareribs, brush with the remaining glaze, garnish and bring to the table.

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