1 (14 oz.) bottle ketchup
1/4 c. water
2 tsp. dry mustard
1/2 tsp. chili powder
1 tsp. celery salt
1/2 tsp. ground cumin
1/4 tsp. ground cloves
2 tbsp. brown sugar
1/4 c. vinegar
1/4 tsp. Tabasco sauce
2 tbsp. Worcestershire sauce
1 tbsp. grated onion
6 lbs. spareribs

Combine first 12 ingredients to make sauce. Beat thoroughly. Cover ribs with sauce and marinate in refrigerator for 24 hours. Drain ribs; bake, uncovered, at 300 degrees for 1 hour. Drain off fat. Grill outdoors using marinade to baste during cooking. Turn ribs often to cook evenly. Yield: 6 servings.