Grilled Apricot-Pineapple Pork Ribs

4 pounds pork back ribs (about 2 to 3 slabs)
Mariande:
1 cup soy sauce
1 cup apricot-pineapple preserves
1 cup pineapple juice
Glaze:
1/2 cup puréed cooked dried apricots (or apricot b
1/2 cup smooth peanut butter
3/4 cup soy sauce

Prepare marinade by mixing all ingredients together. Place ribs in a large plastic bag; pour marinade over ribs, seal bag and refrigerate for 6 to 24 hours.

Prepare medium fire in a covered kettle-style grill; bank fire. Cook ribs over indirect heat for about 2 hours, until meat is very tender.

During last 20 minutes of cooking, baste ribs on both sides with glaze. To make glaze stir together all glaze ingredients in a small bowl.

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