I made this for dinner Monday night. I found the recipe in the Memphis newspaper about 5 years ago.
Peach Glazed Spare Ribs
1 cup peach preserves
1/4 cup fresh squeezed lemon juice
1/4 cup Dijon mustard
2 tsp. chili powder (less if you don't like it spicy.)
1/2 tsp. hot pepper sauce
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 lb. rack spareribs
Preheat grill or oven to 350°.
For sauce, whisk peach preserves, lemon juice, mustard, chili powder, pepper sauce, salt and pepper in heavy saucepan over medium heat to blend.
Place spareribs bottom side up on grill rack (or baking sheet if roasting in oven). Sprinkle with salt and pepper; spread with 1/2 cup sauce. Turn ribs over, sprinkle with salt and pepper; spread with 1/2 cup sauce. Grill or bake ribs for about 45 minutes. Bring remaining sauce to a boil. Brush 2 tablespoons sauce over ribs. Return ribs to heat source, and bake until sauce forms a sticky glaze, about 8 minutes. Cut rack into individual ribs; serve with boiled sauce.
Note: I like to double the ingredients for the sauce so there will be plenty to serve with ribs.