Sweet Horseradish Glazed Ribs

• 3 racks pork baby back ribs (about 8 pounds)
• 1-1/2 teaspoons salt, divided
• 1-1/2 teaspoons coarsely ground pepper, divided
• 2 bottles (12 ounces each) beer or 3 cups unsweetened apple juice
• 1 jar (12 ounces) apricot preserves
• 1/4 cup prepared horseradish, drained
• 2 tablespoons honey or maple syrup
• 1 teaspoon liquid smoke, optional

1. Preheat oven to 325u0b0. 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 salt and 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.

pork baby back, salt, ground pepper, bottles, apricot preserves, horseradish, honey, liquid smoke

Taken from www.tasteofhome.com/recipes/sweet-horseradish-glazed-ribs/ (may not work)