6 pounds pork spareribs cut into 2-rib portions
4 cloves garlic, crushed
1 cup Water
1 (12-ounce jar) Smucker’s Apricot Preserves
1/4 cup chopped onion
1/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 tablespoon Olive Oil
1 teaspoon soy sauce
1 teaspoon ginger
1/2 teaspoon salt
In very large saucepan 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. You can refrigerate the ribs if you will not be serving right away.
To 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 for 1 minute. Cover and refrigerate apricot glaze.
Prior to serving heat your grill and 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. This will caramelize your glaze and also add some of that grilled flavor to the ribs. Especially if you are using a charcoal grill or add some smoking chips to your gas grill.
NOTE: 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.