Orange Barbecued Spareribs

From: Heinz Ketchup cookbook

Ingredients:
3-4 pounds spareribs
salt and pepper
1 cup Heinz tomato ketchup
2 Tbsp frozen orange juice concentrate, thawed
1 Tbsp honey
1 Tbsp grated orange peel
1/2 tsp dry mustard
1/4 tsp ginger
1/8 tsp garlic powder

Cut ribs into 2 rib sections.

Place ribs in large pot with enough water to cover and parboil until tender - about 40 minutes. Drain well and season with salt and pepper.

Combine ketchup, orange juice concentrate, honey, orange peel, dry mustard, ginger and garlic powder; brush on both sides of ribs.

Grill or broil 6 inches from heat source until ribs are hot, about 6-7 minutes per side, brushing frequently with sauce.

Verdict:
Thumbs up! These were pretty good. The funny thing is that my daughter, who is very picky about the sauce on her ribs, loved this sauce. She ate it instead of the set of ribs I had put her regular rub on. I liked these because they were sweet and tangy, and I would probably make these again.

Tender 'N' Tangy Ribs

From: Taste of Home

Ingredients:
3/4 to 1 cup vinegar
1/2 cup ketchup
2 Tbsp Worcestershire sauce
1 garlic clove, minced
1 tsp ground mustard
1 tsp paprika
salt and pepper
2 lbs pork spareribs
1 Tbsp vegetable oil

Combine the first nine ingredients in a slow cooker. Cut ribs into serving-size pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.

Verdict:
Thumbs up! I enjoyed the flavor of these. My only problem is that I used about 3.5 pounds of ribs and I think I should have doubled the sauce. My whole family loved these and they like pretty bland flavorings, so they liked this. It wasn't overwhelming but there was definitely a tangy taste every time you took a bite. And the ribs were falling apart after about 6 hours. I would definitely make this again in the future, just double up on the yummy sauce! 

Zesty Lemon Spareribs

From: Betty Crocker: On the Grill

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.

Sweet BBQ Crockpot Ribs

Ingredients:
3-1/2 lbs pork loin back ribs
1/2 tsp salt
1/4 tsp pepper
1/2 cup cola beverage
2/3 cup barbecue sauce

Cut ribs into 2 or 3 rib portions and place in slow cooker. Sprinkle with salt and pepper and pour cola over. Cover crockpot and cook on low for 8-9 hours until the ribs are tender.

Drain liquid and discard. Pour barbecue sauce into crockpot and mix so ribs are coated.

Cover crockpot and cook on low 1 hour until ribs are glazed.

What I did differently from the recipe:
We had beef ribs in the freezer, so I used those instead of pork. I almost used cherry Pepsi instead of regular but I wasn't brave enough. I really don't think the taste would have changed much. I used Smoked Hickory BBQ sauce because that's what we had open. I also squeezed ketchup in the crockpot with the sauce, about two squeezes. Then I put about a teaspoon of liquid smoke in there, because I love that flavor!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! This was the easiest thing ever (love the crockpot!) and it was so delicious. The ribs were really juicy and the flavor was incredible! I highly recommend this recipe for you guys that don't have time to fix dinner after work!