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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Zesty Lemon Spareribs Dutch Oven Recipes Back to the Dutch Oven Recipes page. Zesty Lemon Spareribs 6 lbs. Spareribs, cut into serving pieces 1 - 6 oz. Frozen Lemonade Concentrate, thawed 3/4 cup Barbecue Sauce - your favorite Directions: Place your Pork in a Dutch Oven they will fit into....probably 12" Deep. Add enough water to cover the pork. Heat to Boiling then reduce the heat to low. Cover and simmer about 1 1/2 hours or until tender. Remove the pork and place in a 9 x 13 pan. Mix lemonade concentrate and BBQ sauce. Pour over the pork; turn pork to cover with marinade. Cover and refrigerate, turning pork occasionally, leave at least 4 hours in the refrigerator or up to 24 hours, but not longer. Heat your BBQ Grill. Remove pork from marinade, keep the extra marinade for later, and put on BBQ Grill. Put them meat side up. If ribs are 4" long put on Medium heat for about 30 minutes, turning and brushing the extra marinade on them each time. You want them nicely glazed and heated through. When you are done just discard the rest of the marinade. From Pamula Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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