6 to 8 lbs. pork spareribs, cracked

SAUCE:

2 tbsp. butter
1 c. chopped onions
4 jars (4 3/4 oz. each) strained plums with tapioca - baby food
1/2 c. light brown sugar
1/2 c. lemon juice
1/4 c. soy sauce
1/4 c. chili sauce
1 tsp. ground ginger
3/4 tsp. dry mustard
1 1/2 tsp. Worcestershire sauce
2 drops bottled red pepper sauce

Preheat oven to 325 degrees F. Place spareribs in large roasting pan; cover with foil. Roast for 1 hour. Remove ribs from pan; drain well. Or, place spareribs in large saucepot and cover with water. Cover and heat to boiling; simmer for 30 to 45 minutes. Drain. Brush with sauce. Bake 10-15 minutes. Brush with more sauce.

For sauce: In medium saucepan, melt butter. Add onions and saute until tender, stirring occasionally. Add remaining ingredients and stir until well mixed. Simmer, uncovered for 15 minutes, stirring occasionally. Makes 3 1/2 cups.