Apricot-curry glazed ribs

4 lb pork spareribs, baby back
2 tb vegetable oil
1 1/2 c chopped onion
2 minced garlic cloves
2 tb curry powder
1 1/2 c apricot nectar
1/3 c honey
1/2 c cider vinegar
1 1/2 ts Tabasco pepper sauce
3/4 ts salt

1. Prepare a charcoal fire for grilling. In a medium saucepan, heat the oil over medium heat. Saute the onion and garlic until golden. Stir in the curry powder, cook for 1 minute, and add the nectar, honey, vinegar, Tabasco sauce and 1/2 teaspoon salt. Simmer for 10 minutes, stirring often.
2. Sprinkle the ribs with the remaining 1/4 teaspoon salt. Arrange the ribs on a grill in a single layer over low heat, setting the grill rack as far from the coals as possible. For pork ribs, grill the meat for 15 minutes per side, then brush with the apricot glaze. Grill the ribs for 45 minutes longer, or until the meat is fork tender, turning the meat often, and brushing with glaze each time. For beef ribs, grill for 5 minutes per side, then brush with glaze and continue basting and turning for 35 minutes longer, or until the ribs are brown and tender.