10 lb. pork spareribs, cut into serving size pieces
2 large onions, chopped
1 c. finely chopped celery
2 c. ketchup
1 c. apple juice
1 c. water
1/2 c. lemon juice
1/4 c. packed brown sugar
1/4 c. ground mustard
1/4 c. cider vinegar
1/4 c. worcestershire sauce
2 tbsp. paprika
2 tbsp. prepared horseradish
1/4 to 1/2 tsp. cayenne pepper

Place ribs in a single layer in large baking pans.

Bake, uncovered, at 350°F for 30 minutes. Drain, reserving 1/4 cup drippings. Turn ribs; bake 30 minutes longer. Meanwhile, in a saucepan, sauté onions and celery in reserved drippings until tender.

Stir in the remaining ingredients; bring to a boil. Drain ribs; pour sauce over ribs. Cover and bake for 15 minutes; turn ribs and baste.

Bake 15 minutes longer or until tender.

Yield: 12 servings.