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1/2 cup butter
1 each env. soup mix *
1/2 cup brown sugar
1/4 cup white vinegar
5 lb spareribs **
1 each medium clove garlic, finely minced
16 oz (1 can) tomato puree
1/4 cup imported soy sauce
1/4 cup chili sauce

Preheat oven to 375 degrees F.

In a large saucepan, melt butter and saute garlic with onion recipe soup mix over medium heat until garlic is golden.

Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce.

Bring to a boil, then simmer, stirring occasionally, 15 minutes.

Meanwhile, in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes.

Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or until spareribs are done.

Makes about 12 appetizer or 7 main dish servings.

* You can use the following soup mixes in this recipe: Onion, Onion mushroom, Beefy mushroom, Beefy onion recipe soup mixes.

** Country style spareribs can be used, but baby back ribs are best.

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