Country Ribs with Apricot Glaze

sprinter

Hey all,[p]Just wanting to know if anyone has used an apricot based glaze/sauce on their ribs or on anything for that matter. If you have, how did you like it? I picked up a bottle at Wal Mart just for grins and was pleasantly surprised.[p]This weekend I did some country ribs, bought fresh on Thursday for $.67/lb. Couldn't pass that up. The family has really come to like the country ribs. Other than the satisfaction of chewing the meat off a spare or a baby back, the country rib gives much better results in my opinion. They are quite a bit more forgiving to cook as well as they are so thick and meaty. Anyway, cooked up a bunch of those on Sunday and used that apricot glaze. I wish I could remember the name and will get it if anyone is interested but it was wonderful on those ribs. I used a pretty salty rub on purpose and that sweet sauce on top of that made for a pretty tasty result.[p]Ribs were cooked indirect for 3 hours at 350, sauced the last 30 minutes or so.[p]Just curious,[p]Troy