4 lb. pork spareribs, cut in portions
1/3 c. brown sugar
3 tbsp. cornstarch
1/2 tsp. dry mustard
1/8 tsp. ginger
1 tsp. salt
1 tsp. chili powder
1 clove garlic
1/3 c. vinegar
1 1/2 c. tomato juice
1 c. water
2 tsp. soy sauce
1/2 tsp. Worcestershire sauce

Wipe ribs with a damp paper towel.

Bake on rack in shallow pan at 450°F for 35 minutes. Combine remaining ingredients in pot and cook until slightly thickened. Remove rack from roasting pan; drain grease. Put ribs in bottom of pan; pour sauce over ribs. Cover tightly with foil.

Bake 1-1/2 hours at 350°F.