8-10 lb. pork spareribs

SAUCE:

1/2 c. chopped onions
2 tbsp. butter
1 (17 oz.) can purple plums
1 (6 oz.) can 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 3 to 4 rib portions. Place in large kettle with lightly salted water and simmer, covered for 45 minutes. Drain, set aside. Prepare sauce by cooking onion in butter until clear. Drain plus, reserving liquid. Remove pits, puree plums and reserve liquid until smooth. Add puree to onion and butter mixture. Stir in remaining sauce ingredients. Simmer, uncovered, 10-15 minutes, stirring occasionally. Grill ribs over low heat. About 25 minutes. Turning 3-4 times and brushing with sauce. Serve with remaining sauce.