5 lbs. pork ribs or loin spare ribs
1 (16 oz.) can apricots, drained
1/4 c. firmly packed brown sugar
1 tsp. chili powder
1/2 c. catsup
1/2 c. white vinegar
2 tsp. Worcestershire sauce

Place ribs in a large Dutch oven; cover with water. Bring to a boil; cover, reduce heat and simmer 35 minutes. Drain ribs, and arrange in a large shallow dish.

Combine apricots and remaining ingredients in container of an electric blender; blend until smooth. Pour sauce over ribs, turning to coat; cover and marinate in refrigerator 8 hours, turning occasionally.

Remove ribs from marinade and place on a lightly greased rack in broiler pan, reserving marinade for basting. Bake at 425 degrees for 40 minutes, basting twice.