Sweet Lemon Spare Ribs


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Barbecue sauce and frozen lemonade make these spareribs uniquely irresistible

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  • 6 lb. pork spareribs, cut into serving pieces
  • 1 6 oz. can frozen lemonade concentrate, thawed
  • 3/4 C. barbecue sauce

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Place pork in a Dutch oven and add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender. Remove pork to a 13x9-inch baking dish. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn meat 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. Heat reserved marinade to a boil; boil 2 minutes. Grill pork, meaty sides up, uncovered, 4 inches from medium-hot heat about 30 minutes, turning and brushing frequently with heated marinade, until glazed and heated through. Discard any remaining marinade.

Yield: 6-8 servings

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