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| California Apricot-Sauced Ribs 4 pounds pork spareribs, cut into serving-size pieces 1 8-ounce can undrained California apricot halves 3 tablespoons catsup 3 tablespoons brown sugar 2 tablespoons lemon juice 1 tablespoon Dijon-style mustard 1 teaspoon dry ginger Dash of salt Serves: 4 Bank medium-hot coals in covered grill. Place ribs on grill over drip pan, cover grill and cook ribs over indirect heat for 1 1/2 hours, turning occasionally. Meanwhile, mix remaining ingredients together in blender. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning often. |
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