6 pounds pork spareribs cut into 2-rib portions
4 cloves garlic, crushed
1 cup apricot preserves
1/4 cup chopped onion
1/4 cup ketchup
2 Tablespoons firmly packed brown sugar
1 Tablespoon vegetable oil
1 teaspoon soy sauce
1 teaspoon ginger
1/2 teaspoon salt
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 one hour or until spareribs are fork-tender. Remove ribs to platter; cover and refrigerate.
Meanwhile, prepare apricot glaze. Combine 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.
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.
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