6 pounds pork spareribs, cut into serving pieces
1 cup ketchup
1/2 cup chili sauce
1/2 cup packed brown sugar
2 Tablespoons cider vinegar
1 Tablespoon lemon juice
1 Tablespoon liquid smoke
1 can (6 ounces) frozen lemonade concentrate, thawed
6 ounces American Premium Blends Michigan Tart Cherry concentrate
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 and American Premium Blends Michigan Tart Cherry concentrates. 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. Do not serve any remaining marinade with meal, please discard.
Serve with grilled corn and potato salad from your local farm market.
6 pounds pork spareribs, cut into serving pieces