5-6 lbs. pork spareribs, left whole
About 3 qts. water
1 sm. onion, peeled and chopped
1 lg. clove garlic, peeled and left whole
Few sprigs parsley
1 sm. carrot, cut in lg. pieces
Pinch dried thyme
1/2 tsp. salt
Ground black pepper to taste
1 lg. bay leaf

1. Choose top-quality lean spareribs. Place spareribs in large stock pot with remaining ingredients.

2. Simmer slowly about 1 hour or until meat is fork tender.

3. Drain.

FOR THE BARBECUE SAUCE:

2 c. catsup
1/4 c. white vinegar
1/2 c. brown sugar
1 c. very strong coffee
10 drops Tabasco (more if needed)
2-3 tbsp. butter
Salt to taste

1. Combine ingredients in saucepan and cook slowly over low flame about 30 minutes, or until sauce is reduced in volume one-fourth, stirring often to prevent scorching.

2. Rub both sides of ribs generously with butter and place on rack in flat roasting pan.

3. Roast in preheated 450 degree F. oven a few minutes, then begin basting frequently as ribs cook. Roast 20-25 minutes, or until ribs are crisp, glazed, browned and fork tender.

4. Serve piping hot with mashed potatoes and a big bowl of homemade applesauce.

Serves 5-6.