4 lb. ribs
1/2 c. tomato chili sauce
1/3 c. apricot preserves
1/3 c. sherry
3 tbsp. lemon juice
1 tsp. ground ginger
2 cloves garlic
2 tbsp. onion, chopped
1 tsp. salt
1 tsp. oregano
1/2 tsp. pepper

Bake ribs at 450 degrees for 45 minutes. Drain grease. Paint ribs with half of sauce. Turn and baste, bake 30 minutes.

Cook chicken with sauce at 350 degrees for 1 hour.