3 lbs. spareribs
3 tbsp. chopped onion
6 tbsp. lemon juice
3 tbsp. vinegar
1 tbsp. Worcestershire sauce
3 tbsp. brown sugar
6 tbsp. water
1 c. chili sauce
1 1/2 tsp. salt
Dash of pepper

Cut ribs into 6 or more servings. Brown in frying pan or broiler. Put in a heavy pot or thrift cooker. In a bowl, combine remaining ingredients. Pour over ribs; cover and cook on low heat for 1 hour or more.

Note: I like to cook this a day ahead. The next day, I remove any fat and continue to cook longer. The sauce is very good served over sauerkraut. To cook sauerkraut, drain and rinse well 1 large can of Silver Floss sauerkraut. Add fresh water to cover and cook with a small potato cut in half and a small peeled apple cut up for 1 hour.