To precook ribs, cut ribs into serving-size pieces. Place ribs in a Dutch oven. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Drain ribs and cool slightly. Season ribs with onion salt and pepper. (At this point, you may cover the cooled ribs and chill for up to 24 hours.)

To grill ribs, in a covered grill arrange preheated coals around a drip pan. Test for medium heat above drip pan. Place precooked ribs on grill rack over the drip pan. Cover and grill for 45 to 50 minutes or until ribs are tender, brushing occasionally with Rhubarb Glaze during the last 10 minutes of grilling. Heat the remaining glaze on the grill or rangetop until bubbly; pass with ribs. Makes 4 servings.

In a 2-quart saucepan combine 4 cups sliced fresh or frozen rhubarb and 1/2 of a 12-ounce can (3/4 cup) frozen cranberry-apple juice concentrate. Bring to boiling; reduce heat. Cover; simmer for 15 minutes or until rhubarb is very tender. Strain mixture into a 2-cup liquid measure, pressing out the liquid with the back of a spoon. Add water, if needed, to equal 1-1/4 cups liquid. Discard pulp.

In the same saucepan combine 2 tablespoons cornstarch and 2 tablespoons cold water. Stir in rhubarb liquid. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in 1/3 cup honey, 2 tablespoons Dijon-style mustard, and 1 tablespoon wine vinegar. Heat through. Use about half of the glaze for ribs. Cool, cover, and chill remaining glaze for up to 5 days; use on burgers or chicken. Makes 1-3/4 cups.

Prepare glaze. Cool, covered, and chill up to 5 days. After simmering the ribs for 30 minutes, cover the cooled ribs and chill up to 24 hours.