5-6 lbs. pork ribs and blade pieces or meat in backbones
2 cloves garlic, minced
2 tbsp. butter
1 1/2 c. water
1 c. catsup
3/4 c. chili sauce (bottled)
1/4 c. brown sugar
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
1 tbsp. celery seed
1/2 tsp. salt
1-2 dashes bottled hot pepper sauce

Cut ribs in serving size portions; place on rack in shallow baking dish and bake covered for 45 minutes at 450 degrees. In saucepan, cook garlic in butter, over low heat for 4-5 minutes. Blend in remaining ingredients; bring to boiling. Remove meat from pan, drain off fat. Remove rack; return ribs to pan. Pour on sauce. Reduce oven temperature to 350 degrees and bake ribs, uncovered for 1 1/2 hours more, brushing ribs occasionally with the sauce.