1 1/2-2 lb. baby back ribs

4 green onions, chopped
2 tbsp. butter
1 tbsp. all-purpose flour
1 tbsp. Dijon style mustard
1/2-1 c. beef broth
2 tbsp. lemon juice
3 tbsp. chili sauce
Dash of freshly ground black pepper

Wipe ribs with damp paper toweling. Place single layer in shallow roasting pan. Roast at 450 degrees for about 20 minutes. Drain off fat.

Meanwhile, prepare sauce by sauteing onions in butter until tender. Blend in flour and mustard. Cook 1-2 minutes. Stir in beef broth, lemon juice, chili sauce and black pepper. Cook 5-7 minutes, stirring until sauce is smooth and thickened.

Brush sauce over ribs. Return ribs to oven. Bake 30 minutes or until tender, basting occasionally with the sauce. Serves 4.