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| 6 x ca. 450 g | Pork spareribs, cut into serving pieces |
| 1 Dose | ( 6 oz.) frozen lemonade concentrate, thawed |
| 3/4 Tasse | Barbecue sauce |
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Place pork in Dutch oven. 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 baking dish, 13x9x2 inches. 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.
Heat coals or gas grill. 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.
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