2 c. ketchup
3/4 c. vinegar
1/4 c. honey
2 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. chili powder
4 lbs. pork spareribs, trimmed
2 tsp. all-natural meat tenderizer, unseasoned

In a medium bowl combine first 8 ingredients; set aside. Moisten spareribs with water; sprinkle evenly on all sides with tenderizer. Pierce with a fork. (Use no salt.)

In a covered kettle type barbecue grill, arrange charcoal along the sides of the grill. When coals are hot, brush both sides of spareribs with half the sauce. Place ribs in center of grill. Long, slow cooking is required. Barbecue, covered, for 2 hours; baste with remaining sauce. Barbecue 30 minutes, or until ribs are tender. Serves 6.