2-3 lbs. spareribs
1 c. vinegar
2 tsp. mustard

Parboil spareribs until tender but not coming off bone. Remove from broth. Place in 13x9 pan with 1 cup broth. Brown at 350 degrees.

Sauce: Mix vinegar and mustard. Bring to boil, stirring until smooth. Use for dipping or to, individually, pour over.