6 lbs. country ribs
1/2 c. sherry
1/2 c. water

SAUCE:

1 tsp. salt
1/8 tsp. pepper
1/4 lemon, thinly sliced
1/2 c. finely chopped onion
1 tsp. chili
1 tsp. celery seed
1/4 c. vinegar
1/4 c. Worcestershire sauce
1 c. catsup
1/2 c. brown sugar
2 c. water

In large fry pan, brown ribs. Then add sherry and 1/2 cup water. Cook covered for 1 hour. In another pan, combine all sauce ingredients and cook for 1 hour. Let spareribs cool in liquid long enough so you can skim off fat. Then remove ribs and drain. Lay drained spareribs in large shallow casserole or roaster. Cover with already cooked sauce and bake 1 hour in slow oven (300 degrees). Serve piping hot.