GRILLED ZESTY LEMON SPARERIBS

"Serve these sweet, lemony ribs with a platter of farmers' market veggies hot off the grill. Most vegetables can be grilled in 10 to 15 minutes."

6 pounds pork spareribs, cut into serving pieces
1 cup ketchup
1/2 cup chili sauce
1/2 cup packed brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon liquid smoke
1 can (6 ounces) frozen lemonade concentrate, thawed

Place pork in 4-quart Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour 30 minutes or until tender.

Meanwhile, in 2-quart saucepan, heat ketchup, chili sauce, brown sugar, vinegar, lemon juice and liquid smoke to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Remove from heat; stir in lemonade concentrate. Set aside.

Remove pork to rectangular baking dish, 13x9x2 inches, or resealable food-storage plastic bag. Pour marinade over pork; turn pork to coat. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.

WHEN READY TO COOK:
Heat coals or gas grill for direct heat.

Remove pork from marinade; reserve marinade.

Grill pork, meaty sides up, uncovered and 4 inches from medium heat about 30 minutes, turning and brushing frequently with marinade (basting until the last 10 minutes), until glazed and heated through. Discard any remaining marinade.

Makes 8 servings
Source: Betty Crocker