Plum Sauced Barbecued Ribs
|Pork spareribs||10 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned purple plums||17 Ounce|
|Frozen lemonade concentrate||6 Ounce, thawed (1 Can)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
Cut ribs into 2- or 3-rib portions.
In large Dutch oven bring salted water to boiling; reduce heat.
Simmer ribs, covered, for 45 to 50 minutes or till tender; drain.
For sauce, in large saucepan cook onion in butter or margarine till tender.
Drain plums, reserving syrup; remove pits and discard.
Place plums and syrup in blender container or food processor; cover and process till smooth.
Add plum puree and remaining ingredients to onions.
Simmer, uncovered, 10 to 15 minutes, stirring occasionally.
Grill ribs over slow coals about 25 minutes, turning 3 or 4 times and brushing often with sauce till well coated.
Pass remaining sauce.