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

In 6 quart kettle, cook spareribs with salt in boiling water until tender - about 30 minutes. In small skillet saute onion and garlic in olive oil until golden, 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 broiler, brushing again with sauce until shiny and brown, 5 to 7 minutes on each side.