Spareribs II

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2 kg spareribs (krabbetjes)
3 eetlepels ketjap
3 eetlepels sherry
1/2 eetlepel abrikozenjam
1 eetlepel mosterd
1 theelepel tomatenpuree
mespunt gemalen kruidnagel
mespunt kaneel
zout, versgemalen peper

Maak een saus van de ketjap, sherry, abrikozenjam, mosterd, tomatenpuree,
kruidnagel, kaneel, zout en peper.
Bestrijk de spareribs met de helft van de saus en laat deze 30 minuten
intrekken.
Leg de spareribs zo hoog mogelijk boven het vuur op het rooster van de
barbecue en rooster ze in 30 minuten per kant gaar en bruin.
Bestrijk ze tijdens het roosteren regelmatig met de resterende saus.