Salt and pepper
4 lb. pork spareribs, cut into serving size pieces
1 c. catsup
1/2 c. Worcestershire sauce
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 lemon, thinly sliced
1 med. onion, peeled and thinly sliced

Heat oven to 450 degrees. Salt and pepper ribs lightly and arrange them in a large, shallow roasting pan, meaty side up. Bake ribs, uncovered, for 30 minutes.

While ribs are baking, mix together in a saucepan, the catsup, Worcestershire, chili powder, the 1 teaspoon salt and the 1/2 teaspoon pepper. Place saucepan over moderate heat (about 250 degrees) and bring mixture to a boil, stirring frequently.

Remove sauce from heat. Reduce oven temperature to 350 degrees. Remove ribs from oven and drain excess fat from pan. Brush ribs generously with sauce. Arrange lemon and onion slices on ribs. Return ribs to oven and bake, uncovered, 1 1/2 hours, brushing frequently with sauce. Makes 6 servings.