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Serves:  4


    4 pounds pork spareribs, cut into serving-size pieces
    1 8-ounce can undrained 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


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.

Apricot Producers of California -


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