About 10 lb. spareribs, back ribs or country ribs

SAUCE:

1 (14 oz.) bottle catsup
1 (12 oz.) bottle chili sauce
1 c. onion, chopped
1 c. brown sugar and water
1/2 c. wine vinegar
2 tbsp. Worcestershire sauce
Juice of 1 lemon OR use lemon concentrate
1 tsp. dry mustard
1 clove garlic, mashed
1 lemon (thinly sliced) (optional)

Cut ribs into serving portions OR leave whole until they've been cooked. Place on a rack in a shallow roasting pan. Brown on both sides at 350 degrees for about 1 to 2 hours, depending on thickness of ribs. Drain off excess fat. Season to taste.

TO PREPARE SAUCE:

Combine ingredients except sliced lemon; simmer 30 to 45 minutes. Pour sauce over ribs, after browning. Bake about 1 to 1 1/2 hours or until tender. Baste several times during cooking.

OPTIONAL:

Tuck lemon slices between ribs for last 15 minutes of baking time.

I find it wise to cover ribs for a portion of the baking time during either the first OR second step. This will give a more tender rib. You can double the sauce recipe, freeze leftover sauce and use at anytime on chicken or pork recipes.

Makes 10 to 12 servings.