In 1 arge saucepan or Dutch oven cook ribs, covered, in enough boiling salted water to cover till ribs are tender, 45 to 60 minutes.
Drain well; season the ribs with a little salt and pepper.
Meanwhile, in a small saucepan combine the 1 1/2 cups water, apricots, brown sugar, vinegar, lemon juice, ginger, and salt.
Bring the mixture to boiling.
Reduce heat; cover and simmer 5 minutes.
Pour mixture into blender container.
Cover and blend till smooth.
Brush the glaze over the ribs.
Grill ribs over medium-slow coals for 10 to 15 minutes.
Turn ribs and grill till done, 10 to 15 minutes more; brush occasionally with the apricot glaze