1 1/2 c. bottled chili sauce
1/3 c. apple jelly
2 tbsp. cider vinegar
1 tbsp. dry mustard
1 tbsp. Worcestershire sauce
1 1/2 tsp. hot pepper sauce
1/2 tsp. cayenne pepper
4 1/2 - 5 lbs. spareribs, preferably baby back, cut into 3-rib sections
2 tsp. salt

Bring first 7 ingredients to boil in heavy small saucepan over medium heat, stirring occasionally. Reduce heat and simmer 1 minute. Cool completely. (Sauce can be prepared 3 weeks ahead. Cover and refrigerate.)

Place ribs in large pot. Add enough hot water to cover. Cover and bring to boil. Reduce heat. Add salt, cover and simmer 25 minutes. Drain well. Transfer ribs to large baking dish. Pour 3/4 cup chili sauce over; turn ribs to coat. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature.)

Prepare barbecue (high heat). Grill ribs until sauce browns slightly and ribs are heated through, brushing occasionally with additional sauce, about 5 minutes per side. Transfer to platter. Pass remaining sauce separately. 4 servings.