• 6 lb. pork spareribs cut into 2-rib portions
• 4 cloves garlic, crushed
• Water
• 1 C. Smucker's Apricot Preserves
• 1/4 C. chopped onion
• 1/4 C. ketchup
• 2 Tbs. firmly packed brown sugar
• 1 Tbs. Crisco Oil
• 1 tsp. soy sauce
• 1 tsp. ginger
• 1/2 tsp. salt

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.

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.

About 1 hour before serving: heat grill. When ready to barbecue, place cooked spareribs on grill over medium heat. Cook 12-15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.

Yield: 6 servings