6 lbs. spareribs (3 racks)
2 c. ketchup
4 tbsp. horseradish
2 tsp. steak sauce
1/2 tsp. garlic powder
1 tsp. whole celery seed
1 tsp. sage
1 tsp. liquid hot pepper sauce
2 sm. onions, finely chopped
1 tsp. salt
2 tbsp. soy sauce
1 c. beer
2/3 c. dark brown sugar
Juice of 2 lemons

Have butcher crack ribs to facilitate carving when ribs are cooked.

Grill ribs on rack about 6 inches above gray-hot coals, brushing with marinade every few minutes and frequently turning until done.

Combine ketchup, horseradish, and rest of ingredients. Bring to boil; simmer over medium-low heat, uncovered, 5 minutes, stirring constantly. Makes about 4 cups sauce. Use two cups in basting ribs. Reserve 2 cups in saucepan. Reheat when spareribs are finished barbecuing. Place spareribs on large serving platter and pour remaining sauce over them. Serve hot. Serves 6-8.