6 pound spareribs, cut into serving pieces 1 can (6 ounce) frozen lemonade concentrate, thawed 3/4 cup bottled barbecue sauce
Place spareribs in Dutch oven. Add enough water to cover spareribs; heat to boiling. Reduce heat; cover and simmer 1 1/2 hours or until tender. Remove spareribs to baking dish, 13 1/2 x 9 x 2-inches. Stir together lemonade concentrate and barbecue sauce; pour over ribs. Cover and refrigerate about 8 hours. Place ribs bone side down on grill 4-inches from medium hot coals. Cook about 30 minutes or until glazed and heated through, turning and basting ribs often with barbecue sauce mixture. Makes 8 servings.
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