4 pounds pork back ribs, about 2 to 3 slabs

Marinade: Mix together all ingredients well
1 cup soy sauce
1 cup apricot-pineapple preserves
1 cup pineapple juice
Dash liquid smoke

Glaze: Stir together all ingredients in small bowl
1/2 cup pureed cooked dried apricots (or apricot baby food)
1/2 cup smooth peanut butter
3/4 cup soy sauce

Cooking Directions
Place ribs in large plastic bag; pour marinade over ribs, seal bag and refrigerate for 6 to 24 hours. Prepare medium fire in covered kettle-style grill; bank fire. Remove ribs from marinade, discard marinade. 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.

Nutritional information is based on using 1/4 of the marinade.

Serving Suggestions
Wait to glaze ribs during the last 20 to 30 minutes of cooking time, so not to burn. Serve with Citrus Slaw, steamed snow peas and cornbread with honey-butter.