Rib sauce

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Ingredients:

-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.

Ingredients:

-1/4 c. soy sauce
-1/4 c. dry sherry
-1/4 c. pineapple (or orange) juice
-1/2 c. dark brown sugar
-2 tbsp. salad oil
-2 cloves garlic, crushed
-2 slices fresh ginger root

Combine soy, sherry, juice, sugar, oil, garlic and ginger.
To prepare oven barbecued country ribs, trim off excess fat. Place ribs in shallow, non-aluminum pan. Brush mixture over both sides of meat. Pour remainder of sauce over ribs and let stand to marinate about two hours, turning every 30 minutes.

Drain ribs and place on rack over drip pan in preheated 425 degree oven. Roast 15 minutes; baste with reserved marinade. Reduce heat to 375 degrees and continue roasting until done (about 30 minutes) depending on thickness, basting every 10 minutes with the marinade.

Ingredients:

-1 lb. can peaches, drained
-1/2 c. brown sugar
-1/3 c. catsup
-1/3 c. cider vinegar
-Dash pepper
-2 tbsp. soy sauce
-2 cloves garlic
-2 tsp. ginger
-1 tsp. salt

Blend all ingredients in blender. Put 4-6 pounds ribs in 9 x 13 inch pan. Bake at 450 degrees for 45 minutes. Turn heat down to 350 degrees and spoon on sauce every 15 minutes for 1 hour and 15 minutes.