3 lbs. spareribs (we prefer baby back ribs)
2 tbsp. oil
1 tsp. salt
1/4 tsp. sugar
1/8 tsp. turmeric
1/8 tsp. paprika
1/8 tsp. celery salt
1/8 tsp. pepper
1 c. ketchup
3/4 c. water
1/2 c. minced green pepper
1/2 c. minced onion
1/3 c. cider vinegar
1/4 c. dark brown sugar, firmly packed
1 tbsp. Worcestershire sauce
1 1/2 tsp. minced garlic
1 tsp. dry mustard
1/2 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. basil
1/4 tsp. pepper

Cut spareribs into 3-rib pieces and in a skillet brown them in batches in 2 tablespoons oil over high heat. Transfer the ribs, as they are browned, to a roasting pan just large enough to hold them in one layer. (This can be done earlier in the day if desired.)

In a small bowl, combine salt, sugar, turmeric, paprika, celery salt and pepper and sprinkle the mixture over the ribs.

In a bowl, combine ketchup, water, green pepper, onion, cider vinegar, brown sugar, Worcestershire sauce, garlic, dry mustard, Tabasco, salt, basil and pepper and spoon over the ribs.

Bake the ribs in a preheated 325 degree oven, basting them every 30 minutes and turning them once, for 2 hours. Reduce the heat to low (300 degree), bake the ribs for 30 minutes more and transfer them to a heated platter. Serves 4 to 6.