These. Are. The. Bomb.
That’s really all I have to say.
Grilled Pork Spareribs (from Feeding My Kid)
3 pounds pork ribs (spare, country, etc. – I buy whatever is on sale)
1 – 6 oz. can of frozen lemonade, thawed
1 cup gluten free barbecue sauce (We use Stubbs brand)
Add pork ribs to a large soup pot. Cover with water, bring to a boil. Reduce heat to low, and simmer for 1 hour. Yes, you really need to do this. It precooks the meat, makes it nice and tender, and you spend less time standing in front of the grill later.
Meanwhile, mix the thawed lemonade and BBQ sauce in a large glass pan. When ribs are done, add ribs to marinade, turning over to coat. Let marinate for at least four hours, up to eight hours.
Heat grill to medium. Grill pork for 30 minutes, turning and brushing frequently with marinade.
Place remaining marinade in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Use marinade as a dipping sauce for your ribs.