We love ribs. They’re great on the grill and in the oven, and are something you can make nearly year round. It’s always a little awkward for me to eat them at my desk, but it’s worth it. These ribs were inspired by the leftover apricots we had in the house from our cooking at the Farm to Consumer Legal Defense Fund’s Baconpalooza. Our apricocity didn’t take the prize, but it was an awesome time with new and existing friends.