2 tsp. dried mustard
1/2 c. chopped onion
5 tbsp. brown sugar
16 oz. canned apricots, undrained
24 oz. chili sauce
5 tbsp. Worcestershire sauce
5 shakes liquid hot pepper
5 tbsp. vinegar
lemon juice (bottled works well)
water
amount of spareribs desired

Combine mustard, chopped onion, brown sugar, apricots, chili sauce, Worcestershire sauce, liquid hot pepper and vinegar in blender. Blend well. Boil ribs for 1 hour. Drain and cut into serving pieces. Combine lemon juice and water in equal proportions sufficient to cover the ribs. Marinate 4 hours or overnight. Brown ribs over charcoal, basting with sauce. Freeze leftover sauce.