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CHICKEN, SAUSAGE, AND SPARERIBS 
3 lbs. pork spareribs
1 broiler-fryer (3 lbs.) cut up
1 lb. Italian sausage (1/2 lb. hot and 1/2 lb. sweet), pierced
3 med. onions, sliced

Cut ribs into 2-rib portions. Place in large Dutch oven; add enough water to cover. Heat to boiling; cover and cook 15 minutes. Remove ribs; discard water. Preheat oven to 300 degrees. Place chicken pieces in large roasting pan, then spareribs and sausages. Top with sliced onions.

SAUCE:

3/4 c. ketchup
3/4 c. water
2 tbsp. lemon juice
1 tbsp. salt
1 tbsp. sugar
2 tbsp. white vinegar
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. hot pepper sauce
Pinch of oregano
Pinch of sweet basil

In small bowl combine sauce ingredients. Pour over meat in roasting pan. Cover and bake 1 1/2 hours. Remove from oven; spoon off fat. Makes 10-12 servings.
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