Alabama Barbecue Sauce
1 onion, minced
1/2 c. catsup
1/3 c. vinegar
1/4 c. Worcestershire sauce
1 tsp. ground ginger
Juice of 1 lemon
2 tbsp. oil
1 lg. garlic clove, minced
1/2 c. cider vinegar
1/2 c. honey
2 tsp. dry mustard
1 tsp. salt
4 lb. pork spareribs, well trimmed

For sauce: Heat oil in saucepan over low heat. Add onion and garlic and saute until soft. Add all remaining ingredients (except ribs) and simmer 15 minutes. Remove sauce from heat and set it aside.

Heat coals until gray ash forms. Spread into overlapping layer and let burn 20 minutes. Set grill about 3 inches above coals. (Fire should be gently so ribs do not burn. If it seems too hot, spread coals farther apart; if too slow, add more coals push close together.)

Arrange ribs on grill and cook slowly 30 minutes, turning once. Brush ribs generously with sauce and cook another 20 minutes. Turn ribs, brush again with sauce and cook 20 minutes longer. (May also broil.)

Yield: 4 to 6 servings. I you refrigerate this sauce, it will keep quite well up to 2 weeks.