4 pounds pork side spareribs

Marinade
1 (19 ounce) can apricot halves, drained
1 cup crushed pineapple
1/4 cup apricot brandy
1/4 cup brown sugar
3 tablespoons white vinegar
1 tablespoon soy sauce
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

The day before the barbecue, place apricots in a blender. Process until smooth. Place apricot puree in a saucepan and add remaining marinade ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Let cool.

Place pork ribs in a glass or ceramic dish large enough for the sheets of ribs to lie flat. Pour marinade over ribs. Cover with plastic wrap and refrigerate overnight. Turn a few times.

Remove ribs from marinade. Reserve marinade for basting.

Grill ribs over medium-hot coals for 15-20 minutes, basing and turning frequently. Cut ribs into serving pieces.