 | | Directions | - In large saucepan cook onion in butter until tender.
- Drain plums, reserving liquid, remove pits. Place plums, syrup, apricots (or loquats) in blender or food processor. Process until smooth.
- Add plum puree and remaining ingredients into saucepan with onions. Simmer, uncovered for 10-15 minutes, stirring occasionally.
- Grill ribs over low heat about 20-25 minutes, turning 3-4 times and brushing often with sauce until well coated.
- Pass remaining sauce with when serving ribs.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Container: grill, large saucepan
Servings: 8
|  | | Ingredients | | - | | 8 pounds pork spareribs |
| - | | 1/2 cup chopped onion |
| - | | 2 tablespoons butter or margarine |
| - | | 1 (17 oz.) can purple plums |
| - | | 1 cup apricots (or loquats) |
| - | | 1 (6 oz.) can frozen pink or yellow lemonade, thawed |
| - | | 1/4 cup chili sauce |
| - | | 1/4 cup soy sauce |
| - | | 2 teaspoons yellow mustard |
| - | | 2 teaspoons fresh grated ginger or 1 tsp. ground ginger |
| - | | 1 teaspoon Worcestershire sauce |
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