Title: Barbecued spareribs with apple glaze (jvb)
 Categories: Meats, Main dish, Canadian, Bbq
      Yield: 12 Servings
 
      9 lb Pork spareribs
           A splash of brandy
      4 cl Garlic, minced
      2 tb Minced fresh marjoram*
      1 tb Dry mustard*
    1/2 ts Salt
    1/4 ts Pepper
           GLAZE
    500 ml Apple butter
    1/2 c  Water
    1/4 c  Cider vinegar
      1 tb Dijon mustard*
      1 tb Horseradish*
      1 tb Packed brown sugar
    1/4 ts Cayenne
 
  *If an extra mild flavour is preferred, revise the quantity of these
  ingredients into teaspoons.
  
  Place spareribs in large pot, cover with water, add splash of brandy
  (or other liquor) and bring to a boil. Reduce heat, cover, simmer 45
  to 60 minutes - until tender; drain well and cool slightly.
  
  Combine garlic, marjoram, prepared mustard, salt, pepper and rub over
  ribs. Arrange on platter, cover and let marinate in refrigerator up
  to 24 hours.
  
  Bring all glaze ingredients to a boil.  Reduce heat and simmer gently
  , stirring often, for 15 minutes, let cool. Refrigerate until ready
  to cook.
  
  Let ribs and glaze stand at room temperature a half hour before
  cooking. Place ribs on greased grill over low heat; cook until crisp,
  turning every 10 to 15 minutes and brushing with glaze during the
  last 15 minutes; 30-45 minutes in all.
  
  Or brush ribs with glaze and bake in medium oven, basting occasionally
  until they begin to crisp around the edges.
  
  Adapted from Canadian Living's Best Barbecue