6 lbs spareribs
1 c. light molasses
1 c. ketchup
1/4 c. brown sugar
1 tbsp. minced onion, instant
1 tsp. lemon peel
1 tsp. orange peel
1/2 tsp. Tabasco sauce
1/4 tsp. pepper
2 tsp. salt
1 tsp. garlic
2 tbsp. salad oil
2 tbsp. vinegar
2 tsp. prepared mustard
2 tbsp. Worcestershire sauce

Place spareribs in roasting pan. Cover with aluminum foil and roast in moderate oven, 350 degrees, for 1/2 hour. Pour off all fat and cook 1/2 hour longer. While the ribs are cooking, combine all remaining ingredients in a 2 quart saucepan, bring to a boil, reduce heat and simmer for 15 minutes, uncovered. Stir occasionally to keep from burning. After cooking ribs covered for 1 hour, strain mixture. Remove foil from ribs and spoon some of sauce over ribs. Add the rest just before serving. Increase oven temperature to 400 degrees and roast for 45 minutes, basting twice during this time. Cut into serving sized pieces. Delicious hot or cold. Serves 6.