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6 pounds pork spareribs -- cut into serving pieces
1 (6 ounce) can frozen lemonade concentrate -- thawed
3/4 cup barbecue sauce
Place pork in Dutch oven (or any heavy pot with a lid). 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 13 × 9 × 2-inch baking dish. 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.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat.
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. Yield: 6 to 8 servings.
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