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4 pounds pork spareribs -- cut into serving-size
1 8 ounce can undrained apricot halves
3 tablespoons catsup
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon Dijon-style mustard
1 teaspoon dry ginger
1 Dash salt
Bank medium-hot coals in covered grill.
Place ribs on grill over drip pan, cover grill and cook ribs over direct heat for 1 1/2 hours, turning occasionally.
Meanwhile, mix remaining ingredients together in blender.
Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning over.
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