8-10 lbs. pork spareribs
1/2 c. chopped onion
2 tbsp. butter
1 (17 oz.) can purple plums
1 (6 oz.) can frozen lemonade concentrate, thawed
1/4 c. chili sauce
1/4 c. soy sauce
2 tsp. prepared mustard
1 tsp. ground ginger
1 tsp. Worcestershire sauce

Cut ribs into 2-3 rib portions. Simmer in salted water 45-50 minutes until tender. Drain. Cook onion in butter until tender.

Drain plums (reserving syrup), remove and discard pits. Place plums and syrup in blender, cover and process until smooth. Add puree and remaining ingredients to onions. Simmer uncovered 10-15 minutes. Grill over slow coals 25 minutes turning 3 or 4 times and brushing often with sauce. Serves 8-10. Pass remaining sauce.