Apricot-Glazed Spareribs

While this is a perfect glaze for barbecuing ribs, you can also prepare this meal in the oven.

• Ready In: 11 hrs
• Serves: 6

Ingredients

• 6  lbs  pork spareribs, cut into 2-rib portions
• 4  garlic cloves, crushed
•  water
• 1  cup  smucker's  apricot preserves
• 1⁄4 cup  chopped onion
• 1⁄4 cup ketchup
• 2  tablespoons  firmly packed brown sugar
• 1  tablespoon  Crisco cooking oil
• 1  teaspoon soy sauce
• 1  teaspoon ginger
• 1⁄2 teaspoon salt

Directions

1. EARLY IN DAY OR DAY AHEAD: In very large saucepot or Dutch oven, combine pork spareribs and garlic; cover with water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork-tender. Remove ribs to platter; cover and refrigerate.
2. MEANWHILE, PREPARE APRICOT GLAZE: Combine Smucker's preserves, onion, ketchup, brown sugar, oil, soy sauce, ginger and salt in small saucepan; mix well. Heat to boiling; boil 1 minute. Cover and refrigerate apricot glaze.
3. ABOUT 1 HOUR BEFORE SERVING: Heat grill. When ready to barbecue, place cooked spareribs on grill over medium heat. Cook 12 to 15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.
4. FOOTNOTE:
5. The precooked spareribs can be broiled in the oven. Place spareribs on broiler pan; brush with some apricot glaze. Broil about 7 to 9 inches from heat for 7 to 8 minutes, brushing with apricot glaze halfway through cooking time. Turn ribs, brush with apricot glaze and broil for 5 to 6 minutes, brushing with apricot glaze halfway through cooking time.