• 4-5 lbs. Spareribs
• 1- 6 oz. can frozen lemonade, thawed
• 1 T salt and undiluted
• 1/2 tsp. ground black pepper
• 1/4 tsp. cardamom
• 1 cup Welch’s Red Grape Juice
• 1/4 tsp. curry powder

Sprinkle salt and pepper over spareribs. Combine red grape juice, concentrated lemonade, cardamom and curry powder in a bowl and stir until well blended. Barbecue spareribs slowly, turning frequently and basting with sauce.