SPARERIBS WITH PEACH GLAZE

1 cup peach preserves
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
2 tsp. chili powder
1/2 tsp. hot pepper sauce
1/4 tsp. salt
1/4 tsp. pepper
1 (3-lb.) rack of pork spareribs

Whisk first 7 ingredients in heavy small saucepan to blend. Place spareribs, bottom
side up, in 12" Dutch oven. Sprinkle with salt and pepper; spread with 1/3 cup sauce.
Turn ribs over. Sprinkle with salt and pepper; spread with 1/3 cup sauce. Bake ribs 45
minutes at 350 degrees (17 coals on top; 8 on bottom).

Bring remaining sauce in a separate pan to boil. Brush 2 tablespoons sauce over ribs.
Bake ribs until sauce forms sticky glaze, about 8 minutes. Cut rack into individual ribs;
serve with sauce.

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