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5 pounds country-style pork ribs or loin spare ribs
1 (16-ounce) can apricots, drained
1/4 cup firmly packed light brown sugar
1 teaspoon chili powder
1/2 cup ketchup
1/2 cup white vinegar
2 teaspoons Worcestershire sauce

Place ribs in large Dutch oven; cover with water. Bring water
to a boil; cover, reduce heat, and simmer 30 minutes. Drain ribs
and arrange in large shallow dish. Combine apricots and remaining
ingredients in electric blender. Blend until smooth. Pour sauce
over ribs, turning to coat. Cover and marinate in refrigerator 8
hours, turning occasionally. Remove ribs from marinade, and place
on lightly greased rack in broiler pan, reserving marinade for
basting. Bake at 425 degrees for 40 minutes, basting twice.

Yield: 6 servings.

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