Ribs are popular fare at 4th of July weekend celebrations. These have to marinate at least 8 hours or up to 2 days, which means you can start marinating today for a ribfest tomorrow or Monday!
3 whole racks spareribs or 6 racks baby back ribs (about 6 pounds)
1 can (15 ounces) crushed pineapple in natural juice
1/2 cup sweet-sour barbecue sauce
1/4 cup orange marmalade
1/4 cup dark molasses
1/4 cup ketchup
1/4 cup dry sherry
2 Tablespoons grenadine
2 Tablespoons soy sauce
3 cloves garlic, minced
2 teaspoons dry mustard
1. Working from the underside of ribs, loosen white membrane from bone at wide end of rack, scraping along bone with knife until membrane is completely free from rack; discard membrane. Arrange ribs in a large baking pan.
2. Combine remaining ingredients thoroughly in medium bowl. Pour over ribs. Refrigerate, covered, turning ribs frequently, for 8 hours or up to 2 days. Drain ribs, reserving marinade.
3. Arrange coals around large drip pan in grill. Heat coals with vents half open, or heat gas or electric grill to medium. Place ribs rounded side up on rack; cover grill.* Grill, basting frequently with reserved marinade and turning once, until knife easily pierces meat, 45-55 minutes.
* Or spareribs can be cooked on uncovered grill about 40 minutes per side.