1 1/2 c. catsup
3/4 c. chili sauce
1/2 c. vinegar
6 tbsp. Worcestershire sauce
6 tbsp. firmly packed light brown sugar
3 tbsp. fresh lemon juice
1 tbsp. paprika
3 1/4 tsp. salt
1 clove garlic, crushed
1/4 tsp. hot pepper sauce
5 lbs. pork back ribs
1/2 tsp. pepper
Thin slices of onion & lemon (opt.)

Combine catsup, 1 1/2 cups water, chili sauce, vinegar, Worcestershire sauce, brown sugar, lemon juice, paprika, 2 1/4 teaspoons salt, garlic, and hot pepper sauce in large saucepan. Heat to boiling; reduce heat. Simmer 30 to 45 minutes, until sauce is good basting consistency.

Cut meat into 3 to 4 rib portions. Sprinkle with 1 teaspoon salt and pepper. Put on rack in shallow baking pan. Bake at 450 degrees for 30 minutes. Remove from rack; drain off excess fat. Put ribs in baking pan meaty side down; brush with sauce. Reduce oven temperature to 300 degrees; bake 30 minutes. Turn ribs meaty side up; brush with sauce. Top each rib with an onion slice. Bake about 1 hour, brushing frequently with some remaining sauce, until ribs are tender and nicely browned. Add lemon slices to ribs during last half hour of baking. Serve remaining sauce on side. Yield: 6 servings.