1/4 c. oil
1 lg. onion, chopped fine
6 oz. can tomato paste
1/4 c. vinegar
1/2 c. water
1/4 c. honey
1/2 c. Worcestershire sauce
1 tsp. salt
1 tsp. thyme
1/8 tsp. garlic powder
1 tsp. dry mustard
4 lbs. spareribs (preferable baby back ribs)

Heat oil in large skillet, add onion and stir 3 to 4 minutes without allowing onion to brown. Mix tomato paste and vinegar and add to skillet, stir in all other ingredients except beef and simmer uncovered for 10 to 15 minutes. Place ribs, fat side up, on a rack in a 400 degree oven. Brush meat with sauce, and bake for 45 minutes to 1 hour or until tender, basting every 10 to 15 minutes. Meat should be crisp and brown. Cut into portions and serve at once. Serves 4 to 6.