4 to 5 lb. spareribs
1 med. onion
2 sm. carrots
1/2 green pepper
3 bay leaves
Salt and pepper to taste
Dash of crushed red pepper (optional)

Trim ribs of excess fat and cut lengthwise into 3 1/2 inch pieces. Place in 2 1/2 quart pot with generous amount of water (meat thoroughly covered). Add onion, carrots, green pepper, bay leaves and seasonings. Cover and boil gently for about 50 minutes. Remove meat to large foil lined roasting pan, reserve cooking water for collard greens.

Place meat, uncovered, in 375 degree oven to brown on both sides, 15 minutes. Remove from oven and drain off grease and/or excess drippings. Pour Barbecue Sauce over meat, cover pan with foil or roaster lid and return to oven for 15 minutes until bubbly.

BARBECUE SAUCE:

To 1 (18 oz.) bottle of your favorite commercial barbecue sauce, add: 3 tbsp. brown sugar 1 tsp. lemon juice 2 tbsp. Log Cabin syrup Dash of crushed red pepper

Heat all ingredients in saucepan to boiling for 10 minutes, stirring frequently. Remove from heat and pour over ribs.