Plum Sauced Spareribs
|Onion||1 Medium, chopped|
|Canned purple plums||17 Ounce, pitted (1 Can)|
|Frozen lemonade concentrate||6 Ounce (1 Can)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Pork spareribs||10 Pound (4 Racks)|
Early in day: In medium saucepan, in butter, saute onion.
In food mill or sieve, puree plums with syrup; add to onion with lemonade, chili sauce, soy sauce, Worcestershire, mustard, ginger and Tabasco.
Simmer, uncovered, 15 minutes; cover; refrigerate.
Cut spareribs into 2- or 3-rib portions; place in large kettle, with salt and water to cover; simmer, covered, 1 1/2 hours or until fork-tender.
Drain; cover; refrigerate.
About 1 hour and 15 minutes before serving: Preheat oven to 425°F.
Pour plum sauce over spareribs; bake about 1 hour or until of desired brownness, basting often with sauce, and turning at least once as they bake.