Ingredients 2-3 pounds pork lion back ribs, or pork spareribs 3 tablespoons preserves, pineapple, peach or apricot (the best I think is the peach and apricot) 1/3 cup ketchup 2 tablespoons soy sauce 1 teaspoon gingerroot, grated or 1/4 teaspoon ground ginger 1 clove garlic, minced Directions: Cut ribs into serving pieces. Place ribs in a 6 quart pot. Add just enough water to cover and bring to a boil. Reduce heat and simmer 20 to 30 minutes or until tender, drain. Meanwhile while ribs are simmering, for sauce cut up any large fruit in the preserves. In a bowl, combine preserves, ketchup, soy sauce, gingerroot, and garlic. Stir together until smooth. Place ribs boneside down, in a shallow roasting pan. Brush some sauce onto the ribs. Bake uncovered in a 350 degree oven for 15 to 20 mins or until heated through. Brush with remaining sauce before serving.