A couple of big slabs of pork ribs (10 - 12 lbs.)
Season ribs with salt and pepper; place on baking sheet - 350* F. (covered tightly wit foil!) Bake a good 1 ¼ - 1 ½ hours until done. Cool. Using a sharp knife - cut out every other bone which will give you meat on both sides of the bone. Cover with foil and refrigerate.
Sauce: In saucepan, combine and heat through:
2 c. tomato puree
1/4 c. light brown sugar
½ c. peach preserves or pineapple or apricot or apricot/pineapple marmalade
½ c. Dijon-style mustard
½ c. Southern Comfort - or a flavored brandy to compliment the preserves
½ c. fresh lemon juice
Tabasco or hot pepper sauce to taste
1 t. salt
Heat grill or use oven (425* F.) Arrange ribs and slather on the sauce; heat through until ribs are hot and sauce has glazed.