2 strips (about 5 1/2 to 6 lbs.) pork spareribs
Seasoned salt
1 c. minced onion
2 lg. cloves garlic, minced
3 tbsp. Sunlite Oil
1 (8 oz.) can tomato sauce
1/2 c. each: ketchup and wine vinegar
1/3 c. lemon juice
1/4 c. Worcestershire
1/4 c. brown sugar, packed
4 tsp. chili powder
2 tsp. celery seed
1 tsp. ground cumin

Sprinkle ribs with seasoned salt. Place on hot grill about 4 inches from coals or source of heat. Cook 45 minutes to 1 hour; turn frequently.

Meanwhile, in a small pan, saute onion and garlic in Sunlite Oil until onion is transparent. Add remaining ingredients. Heat to boiling. Reduce heat; simmer, uncovered, 25 to 30 minutes. Use to baste spareribs last 10 to 15 minutes of grilling; turn and baste often. Makes 10 to 12 servings.

Oven Baked: Place on rack in shallow baking pan. Bake at 375 degrees F. 45 minutes to 1 hour. Remove from rack; drain excess fat. Return ribs to pan; pour sauce over ribs. Bake 20 minutes longer.