3 lbs. pork spareribs, racks cut in half lengthwise
1 (8 ounce) can crushed pineapple in juice , undrained
1/3 cup apricot preserves
1/3 cup FRENCH'S® Honey Dijon Mustard
2 Tbsp. FRANK'S RedHot® Cayenne Pepper Sauce or FRANK'S RedHot® XTRA HOT Cayenne Pepper Sauce
1 Tbsp. grated peeled fresh ginger
Heat oven to 450°F. Place spareribs, bone-side down, in large shallow baking pan. Do not overlap. Add 2 cups water; bake, uncovered, 30 minutes.
Combine remaining ingredients in blender or food processor. Cover; process until pureed. Reserve 3/4 cup sauce for dipping.
Reduce oven temperature to 300°F. Drain ribs; brush ribs with remaining sauce. Bake, uncovered, 1 hour or until ribs are tender, basting every 15 minutes. Turn ribs halfway through cooking time. Cut ribs into individual portions. Serve with reserved dipping sauce.
Indirect Grill Method: Place ribs over a drip pan partially filled with water. Cover grill. Cook ribs until almost cooked through. To finish, place ribs over direct heat, turning and basting often until glazed. Alternate Method: Place coals on one side only or turn gas on one side. Cover and heat grill. Place ribs off to the side off heat or coals. Cover and cook as above.