3 to 5 lbs. pork spare ribs
1 c. catsup
1/2 c. Bar-B-Q sauce
1 c. whiskey
2 tbsp. Worcestershire sauce
1/4 c. vinegar
A dash of red pepper
2 tbsp. lemon juice
3 cloves garlic, crushed
1/2 tsp. dry mustard
1/2 c. fine onions, chopped

Par boil ribs with red pepper flakes, about 1 to 1 1/2 teaspoon. Place ribs in pan and marinade with sauce for 1 to 2 hours in refrigerator. Combine the rest of the ingredients. Place over outdoor grill and cook until desired blackness, brushing constantly on both sides with sauce, 10 to 15 minutes each side.