Trim excess fat from ribs and sprinkle with salt and pepper. Place ribs in a Dutch oven and add water. Cover and simmer for approx. 2 hrs., or until meat is tender. If necessary during cooking, add water. Drain ribs.
Combine preserve, cranberry sauce, marmalade, chili sauce and vinegar. Brush some of the glaze mixture over the ribs. Barbecue ribs about 6 inches from coals. Brush ribs with glaze and turn frequently for 15 to 20 mins. Heat remaining glaze and pass with the ribs.Servings: