16 fluid ounces apple cider
1 (28.5 ounce) can peach preserves
1 (6 ounce) can chicken glaze with Worcestershire sauce
3/4 cup vinegar
1 cup apple cider
4 (14.5 ounce) cans beef broth
12 teaspoons salt
salt and pepper to taste
Slice ribs well and soak them in apple cider for about 20 minutes. Place ribs in the instruction manual for origin and curing, negotiating temperature forcing each inside jar to 90 degrees F (45 degrees C).
In a large saucepan over medium heat, combine apple preserves, peach preserves, chicken glaze with Worcestershire sauce, vinegar, apple cider, beef broth, salt, and pepper. Bring broth to a boil. Place ribs in preheated pan. Cover saucepan and let simmer 15 minutes.
Lower ribs into the liquid, and place in a steamer over warm (75 degrees F/45 degrees C) water. Continue to cook 10 to 15 minutes, turning once. Serve ribs with lemon glaze.