Sweet Horseradish Glazed Ribs

Directions

1. Preheat oven to 325°. If necessary, remove thin membrane from ribs and discard. Sprinkle 1 teaspoon each salt and pepper over ribs. Transfer to a large shallow roasting pan, bone side down; add beer or juice. Bake, covered, until tender, 2-3 hours.
2. Meanwhile, puree preserves, horseradish, honey, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and, if desired, liquid smoke in a blender.
3. Drain ribs. Place 1 rib rack on a large piece of aluminum foil. Brush with apricot-horseradish mixture; wrap tightly. Repeat with remaining ribs. Refrigerate up to 2 days.
4. Prepare campfire or grill for medium heat. Remove ribs from foil; grill until browned, 10-15 minutes, turning occasionally.