Find a great price on spareribs in the supermarket? Divide your purchase



into three-pound portions and cook as in step 2. Cool, place in freezer

bags and freeze until needed. While the grill is heating up, defrost the

ribs in the microwave.

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1. About 1/2 hour before cooking, prepare barbecue grill.

2. Cut pork between rib bones into serving-size portions. Place ribs meaty

side down in 2- or 3-quart rectangular microwave proof dish, with thicker

portions toward outside of dish (overlapping ribs if necessary). Cover with wax

paper and microwave on High for 5 minutes, then on Medium for 15 minutes.

Turn ribs over; place less-cooked pieces toward outside of dish. Cover again and

microwave on Medium for 15 minutes, or until tender.

3. Place ribs on grill over medium-hot coals. (Coals should be ash-gray with no

flame.) Cook for 10 minutes, turning once and basting with 1/2 cup Sweet-and-Sour

sauce. Serve with remaining sauce. This sauce can be made and stored in the refrigerator

for up to a month.

(This quick and easy sauce is wonderful with barbecued ribs and poultry.)

1. In 2-cup glass measure, combine all ingredients.

2. Microwave on High for 4 to 5 minutes, stirring once, until boiling. Makes 1 cup.

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