6 lbs. country style spareribs
1/2 c. sherry
1/2 c. water

SAUCE:

1 tsp. salt
1/2 tsp. pepper
1/2 lemon, thinly sliced
1/2 c. chopped onion
1 tsp. chili powder
1 tsp. celery seed
1/4 c. vinegar
1/4 c. Worcestershire sauce
1 1/2 c. catsup
1/2 c. brown sugar
2 c. water

In large frying pan, brown the spareribs. Add the sherry and water. Cover and cook over low heat for 1 hour. In another pan, combine all the sauce ingredients and cook for 1 hour.

Let spareribs cool in liquid long enough so you can skim off the fat. Remove spareribs and drain. Lay drained spareribs in a large shallow roasting pan. Cover with the cooked sauce. Bake for 1 hour in a slow oven (325 degrees). Serve with rice or whipped potatoes. Makes 4 hearty servings.