| Ingredients | | | 2-3 | pounds | pork lion back ribs, or pork spareribs | | | 3 | tablespoons | preserves, pineapple, peach or apricot (the best I think is the peach and apricot) | | | 1/3 | cup | ketchup | | | 2 | tablespoons | soy sauce | | | 1 | teaspoon | gingerroot, grated or 1/4 teaspoon ground ginger | | | 1 | clove | garlic, minced | | | | | |
Directions:
| Cut ribs into serving pieces. Place ribs in a 6 quart pot. Add just enough water to cover and bring to a boil. Reduce heat and simmer 20 to 30 minutes or until tender, drain.
Meanwhile while ribs are simmering, for sauce cut up any large fruit in the preserves. In a bowl, combine preserves, ketchup, soy sauce, gingerroot, and garlic. Stir together until smooth.
Place ribs boneside down, in a shallow roasting pan. Brush some sauce onto the ribs.
Bake uncovered in a 350 degree oven for 15 to 20 mins or until heated through. Brush with remaining sauce before serving.
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