3 lbs. pork spareribs cut in sections between ribs (works well with chicken)
2 c. catsup
1 c. chili sauce
1 c. chopped onion
2 cloves garlic, minced
2 tbsp. lemon juice
2 tbsp. lime juice
2 tbsp. brown sugar
1 tbsp. soy sauce
2 tbsp. pickapeppa sauce
Salt to taste
Fresh ground black pepper to taste
1/4 c. cider vinegar

Place all of the ingredients except ribs in a saucepan and bring to a boil. Simmer for thirty (30) minutes until sauce thickens.

Place ribs in a large, shallow pan and pour the sauce over all. Cover with aluminum foil and bake for 1 1/2 hours at 325 degrees F.

Uncover and cool enough to skim fat from sauce and return to the oven, uncovered. Increase heat to 450 degrees F. and continue baking, uncovered, until ribs are browned and sauce is reduced. Do NOT allow to dry out completely. Serves 6.

With chicken adjust time to fit. Dark meat works best.

This sauce keeps well in refrigerator and freezes well.