About this recipe:This is an excellent dish for a summer barbecue party. Prepare the ribs in advance, and when your guests have arrived, finish them off on the barbecue. You'll have them wondering how they got so tender and tasty so fast.
2270 g pork spareribs, cut into serving size pieces
Place ribs in large frying pan or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.
While the ribs are simmering, melt butter in a saucepan over medium heat. Cook the onion and garlic until the onion softens. Remove from the heat.
In a blender, combine vinegar,water, ketchup, barbecue sauce and lemon juice. Pour in the melted butter mixture, and purée for 1 minute.
Pour into the saucepan, and season with salt and pepper. Bring to a boil, then remove from heat.
Place the cooked ribs in a roasting pan, and mix with the sauce. Cover, and refrigerate for at least 2 hours, up to overnight.
Preheat barbecue for medium-high heat.
Brush the grill hotplate with oil. Cook ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.