Plum-Sauced barbecued Ribs

By McLean

Ingredients

• 8 to 10 lbs. pork spareribs
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 (17 oz.) can purple plums
• 1 (6 oz.) can frozen lemonade concentrate, thawed
• 1/4 cup soy sauce
• 2 teaspoons prepared mustard
• 1 teaspoon ground ginger
• 1 teaspoon Worcestershire sauce

Preparation

Step 1

Cut ribs into two- or three- rib portions.

Simmer ribs, covered, in a large Dutch oven, in salted water for 45 to 55 minutes or until tender; drain.

Sauce:
In a large saucepan, cook onion in butter until tender. Drain plums, reserving syrup, remove pits and discard. Place plums and syrup in blender and process until smooth. Add plum purée and remaining ingredients to onions. Simmer the sauce, uncovered, for 10 to 15 minutes, stirring occasionally.

Grill ribs over slow coals about 25 minutes, turning 3 or 4 times. Brush ribs often with sauce until well-coated. Pass remaining sauce.