4 lbs. lamb riblets
1 can tomato sauce (15 oz.)
1 env. (.7 oz.) onion sauce
1/2 c. vinegar
1/4 c. molasses
2 tbsp. salad oil
2 tsp. dry mustard
1 c. water

Place riblets meaty side up in open shallow roasting pan. Heat remaining ingredients to boiling, stirring constantly. Boil and stir 3 minutes. Pour over meat. Roast in 350 degree oven 1 1/2 hours or until done, basting 4 or 5 times.