10 lbs. spareribs, par-boiled
1 (12 oz.) can vegetable juice cocktail
1 c. chili sauce
1 c. ketchup
1/2 c. lemon juice
1/4 c. prepared mustard
1/4 c. vegetable oil
3 tbsp. Worcestershire sauce
3 tbsp. brown sugar
2 tbsp. honey or molasses
1 tbsp. lemon peel, grated
1 tsp. salt
1/8 tsp. pepper

Separate spareribs. Combine remaining ingredients in medium saucepan, bring to boil and cooking uncovered 5 to 6 minutes.

Dip ribs into sauce and grill or roast 45 minutes, until tender. Baste frequently and turn to brown evenly.