1/2 c. chopped onion
2 tbsp. butter
2 (10 3/4 oz. each) cans Campbell's tomato soup
1/2 c. brown sugar
1/3 c. Lea & Perrins Worcestershire sauce
2 to 4 tbsp. hot sauce
1 tbsp. prepared mustard
1 tbsp. vinegar
1/4 tsp. ground cloves

TO MAKE SAUCE: In saucepan, cook onion in butter until tender. Stir in remaining ingredients. Simmer 5 minutes; stir often. Makes about 3 1/2 cups.

SPARERIBS: In large heavy pan, cover 3 pounds spareribs cut in serving-size pieces with water. Simmer 1 hour; drain. Arrange in single layer in 2 1/2-quart baking dish (13 x 9 x 2 inches). Spoon 2 cups sauce over spareribs.

CHICKEN: In oven-proof skillet, brown 2 pounds chicken parts in 2 tablespoons shortening; pour off fat. Spoon remaining sauce over chicken. Bake along with spareribs at 450 degrees for 30 minutes or until done. Makes 6 servings.

OUTDOOR METHOD: Spareribs: Precook spareribs as above. Place on grill 6 inches above glowing coals. Cook 30 minutes, turning and brushing with sauce every 5 minutes. Chicken: Brush chicken with salad oil; place on grill skin side up 6 inches above glowing coals. Cook 45 minutes or until done, turning and brushing with sauce every 5 minutes. A summer of good eating with Campbell's and Lea & Perrins.