4 lbs. meaty spareribs

Sauce:

1 (16 oz.) can tomato sauce
1/4 cup red Italian wine vinegar
1/4 cup minced onion
salt, pepper to taste
1 cup honey
5 cloves garlic, minced
2 tsp. Worcestershire
1 tsp. celery seed
1 cup dry sherry

Remove sinew from ribs. Season generously with salt, pepper and garlic powder, plus a small pinch of cayenne.

Combine ingredients for sauce; bring to a boil and reduce heat to a simmer. Simmer, uncovered, for 15-20 minutes.

Cut ribs into serving sized pieces. Barbecue meat over hot coals for about 30 minutes (to cook out fat) before basting with sauce.

Baste frequently over a very low fire (indirect heat) for about 2 hours or until ribs are tender. Serves 4.

Figure about 1 lb. per person when purchasing ribs. This sauce is also great for pork chops.