Grilled Zesty Lemon Spareribs
Grilled Zesty Lemon Spareribs is a gluten free and dairy free main course. This recipe serves 8. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 1041 calories, 58g of protein, and 72g of fat. From preparation to the plate, this recipe takes approximately 6 hours and 30 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of liquid smoke, lemonade concentrate, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert.
Instructions
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.
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, until glazed and heated through. Discard any remaining marinade.