• 2 slabs of pork spare ribs or baby back ribs*
• Spicy Apricot Ginger Glaze (recipe follows)

Season ribs well with salt and pepper. Grill over medium heat until golden and cooked through. Place in a deep baking dish and slather with apricot ginger glaze. Cover with foil and bake in a 350 degree oven. Check every half hour and add water if glaze becomes too thick and starts to burn. Baste ribs with the glaze. Cook until meat comes away easily from the bone when the bone is gently pulled, about 2 hours. Remove the foil for the last 20 minutes to nicely glaze the ribs. Reserve pan juices for reheating. Ribs can be made ahead and reheated on the grill. Brush well with the reserved glaze after ribs are thoroughly heated.

Note: Although grilling adds a nice smoky nuance to the meat, it is not necessary to grill the ribs. They can be pan seared until nicely browned and then placed in the oven.

Spicy Apricot Ginger Glaze

Serves 6

1-1/2 cups of apricot preserves can be substituted for fresh apricots. Omit the brown sugar and 1 cup of water. Add an additional tablespoon of vinegar.

• 6 medium, ripe apricots, pitted and coarsely chopped (about 2 cups)*
• 2 cups water
• 1 cup brown sugar, packed
• 3 tablespoon white wine vinegar
• 1/2 teaspoon chili flakes
• 1 tablespoon minced ginger
• 1 teaspoon minced garlic
• 2 teaspoon salt

Heat all ingredients in a pot until they come to a boil. Reduce until slightly thickened and apricots are very soft. Season to taste with salt.

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