Slow-Grilled Pork Ribs Basted with Dried Apricot and Fresh Mint Bbq Glaze with Succotash Salad Recip

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, coarsely chopped
• 2 tablespoons ancho chile powder
• 4 cups red wine
• 4 cups red wine vinegar
• 2 cups sugar
• 7 dried unsulfured apricots, coarsely chopped
• 2 tablespoons tamarind pulp
• 1/4 cup mint, chiffonade
• Salt and freshly ground pepper
• 4 racks pork ribs (3 pounds each)
• 1/4 cup olive oil
• 2 cups cooked baby lima beans
• 2 cups fresh corn kernels
• 2 cups cooked thin green beans
• 2 ripe plum tomatoes, seeded and diced
• 1 red bell pepper, seeded and diced
• 2 scallions, thinly sliced on diagonal
• 1/2 red onion finely sliced
• 1/4 cup cider vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely chopped
• Pinch of sugar Salt and freshly ground pepper
• 3 tablespoons finely chopped cilantro