1 lb. spareribs
2 big, sweet onions
1-1/2 cans tomato soup
1 bunch celery
1 lb. spaghetti
1-1/2 cans water

Parboil spareribs and use the water to mix with the soup (or broil spareribs and use consomme to mix with the soup). Cube celery and onion. Slightly brown in butter. Simmer in soup about 15 minutes. Arrange ribs, soup mixture and spaghetti in layers in a casserole. Bake 1 hour at 325 degrees.