4 pound pork spareribs, cut into serving-size pieces
1 8-oz. can undrained apricot halves
3 tablespoons ketchup
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon Dijon-style mustard
1 teaspoon dry ginger
1/8 teaspoon salt
Prepare medium-hot coals for indirect grilling in covered grill. Place ribs on grill not directly over coals, cover grill and cook ribs over indirect heat for 1 1/2 hours.
Meanwhile, blend remaining ingredients together in blender. Brush ribs generously with sauce and continue to cook, about 15-20 minutes, basting and turning 2-3 times.
