2 lbs. back spare ribs
2 tbsp. vegetable oil
1 can tomato soup
1 c. water
2 med. onions, sliced
1 tsp. Worcestershire sauce
Freshly ground pepper

Cut ribs into serving pieces, 2 or 3 ribs each. Brown on high heat in the oil in a heavy large skillet. Remove ribs from skillet and set them aside. Reduce heat to medium and add soup, water, onions, Worcestershire sauce, and pepper; stir to mix.

Return the ribs to the skillet; cover and simmer 1 1/2 to 2 hours, turning occasionally. Add more water if the sauce gets too thick. Ribs are done when the meat is so tender it almost falls from the bones. Place the ribs on a serving platter and pour the sauce over them.