Place chiles in saucepan and cover with water. Bring water to a boil over medium high heat. Turn off heat and soak chiles for about 15 minutes, until they are soft. Remove from water and set aside to cool. Reserve chile water.
When chiles are cooled, place them and 1/4 cup chile water in a blender jar along with preserves, garlic and vinegar. Puree until smooth but still thick. Set aside.
Remove ribs from refrigerator and allow them to come to room temperature, about 15 minutes. Place ribs on a grate over a baking pan and cook at 375° for about 40 to 45 minutes, turning once during cooking. Remove ribs from oven, Brush ribs liberally with sauce (at this point, if you are barbecuing the ribs, you would place them on a medium-hot barbecue grill for about 20 minutes or until they become nice and crusty). If cooking in oven, heat broiler. Place ribs under broiler about 8 inches away from heat source. Broil for 4 or 5 minutes per side, basting often, until ribs are cooked. They should break apart easily when they are cooked. Serve with some refreshing cool coleslaw and cheesy au gratin potatoes.