Ingredients:
6 lbs pork spareribs, cut into serving pieces
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup barbecue sauce
Place pork in Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender.
Remove pork to rectangular baking dish. Mix lemonade concentrate and barbecue sauce. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn pork to coat with marinade. Cover and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.
Heat coals or gas grill. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered, 4 inches from medium-hot heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.
What I did differently from the recipe:
We only had 3 lbs of ribs, so I just used a little less lemonade. I still did use the same amount of barbecue sauce. I'm glad, because more lemonade would have been way too much of a lemon flavor.
What I'll do differently next time:
Same.
Verdict:
Thumbs up! New favorite in our house! Stephen said to make sure to tell everyone you must turn these frequently. Because the sauce is sugar-based (the lemonade mix) the glaze will burn very easily. You can't get any easier than this, although I do admit it takes a lot of preparation time, but all of that is so easy.
We also grilled corn on the cob. I don't know how other people grill corn, but we slather the cobs in butter and salt, wrap them in aluminum foil and grill them. The corn was soooo good. Anyway, I didn't get a picture because it was ready about 5 minutes after the ribs, and I couldn't wait to dig into the ribs. :)
Ingredients:
6 lbs pork spareribs, cut into serving pieces
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup barbecue sauce
Place pork in Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender.
Remove pork to rectangular baking dish. Mix lemonade concentrate and barbecue sauce. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn pork to coat with marinade. Cover and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.
Heat coals or gas grill. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered, 4 inches from medium-hot heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.
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