These are ‘backyard style’ in the sense that they’re simmered first, then finished on the grill. Yes, fully smoked ribs are wonderful, but this is such an easy method that I turn to it often. The ribs are sticky sweet from the apricot jam and the crushed spices add bold flavour right at the end of cooking. Finishing with toasted, crushed spices like this is one of my favourite tricks for outdoor cooking. Grilled food can take it.