This recipe saves time because you can partially cook the ribs in advance.

• 1 (12.7 oz.) bottle Arbor Hill Sherried Wine Barbecue Sauce
• 1 cup Arbor Hill Raspberry or Concord Grape Preserves
• 1/2 finely chopped Onion
• 2 tsp. Hot pepper sauce, or to taste
• 4 to 5 lbs. Pork spare ribs (2 racks) cut into 3 ribs portions
• 1-2 lbs. boneless/skinless chicken breast

In medium bowl combine first four ingredients; set aside. Lightly brush both sides of ribs with sauce mixture; place meaty side down in 13 x 9 x 2 inch glass baking dish. Cover with waxed paper and microwave on medium 25 minutes. Turn ribs over; rearrange pieces. Cover ribs again and microwave on medium another 25 minutes. (Or, heat oven to 375 degrees. Cook prepared ribs, covered with foil, 20 minutes; turn and cook for another 20 minutes.) Prepare and heat outdoor grill. Place ribs and chicken on grill rack 5 inches from heat. Grill 10 to 15 minutes, turning and brushing often with barbecue sauce. Brush on extra sauce before serving. Serve remaining sauce in small bowl.