Plum-Glazed American Spare Ribs

American-style pork spareribs come from the whole pork belly. Ask the butcher to remove the rib section in one piece, so that ribs are covered with a single layer of meat and a thin layer of fat. Halve the lemon or lime and rub over the slabs of ribs, squeezing out the juice as you rub. Rub also with salt and pepper and brush with oil. Put sauce in a pan.

Place spareribs on grill directly over drip pan containing 2 cups water. Cook indirect, hood down, for 30 minutes. Baste with sauce, turning ribs over, and continue to cook for further 1 1/2 hours, turning and basting with sauce every 10-15 minutes. Keep sauce on side of grill to heat while ribs cook, and keep hood down. Test if cooked by cutting into meat - it should be crusty outside and tender within. To serve, pile on a warm platter and provide a sharp knife for cutting ribs off between the bones, Serve remaining hot Plum Barbecue Sauce separately. Serve as finger food, or serve as a main meal with a rice pilaf and a tossed green salad.