Ingredients

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 salt

Cooking Instructions

Bank medium-hot coals in covered grill. Place ribs on grill over drip pan, cover grill and cook ribs over direct 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 over.
 
 
 "But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)

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