2 sm. sides pork spareribs (4 lbs.)
3/4 tsp. salt
Boiling water
1/2 c. chopped onion
2 cloves garlic, chopped
1 tbsp. olive oil
2/3 c. ketchup
1/3 c. apricot preserves
2 tsp. chili powder

In a 6 quart sauce pot, cook spareribs and 1/2 teaspoon salt in boiling water to cover till tender about 30 minutes. In small skillet, saute onion and garlic in oil until brown, about 5 minutes. Stir in ketchup, preserves, chili powder and 1/4 teaspoon salt. Heat to boiling. Drain ribs and brush with sauce. Cook ribs on outside grill or under inside broiler brushing again with more sauce, until browned, 5 to 7 minutes on each side. Serve with corn on the cob and watermelon.