1 (4 to 5 lb.) rack spare ribs

GLAZE:

1/2 c. chopped onion
1 tbsp. oil
1 (32 oz.) bottle ketchup (about 3 1/2 c.)
2 tbsp. Worcestershire sauce
1 1/3 c. brown sugar, packed
2 bay leaves, halved

BEANS:

1 (32 oz.) can pork and beans
4 slices bacon, cut into 1-inch pieces
2 tbsp. brown sugar, packed
1 c. glaze (recipe below)

Bring water to boil in a large pot. Add ribs. Simmer until no longer pink, about 25 minutes.

Meanwhile, in large saucepan, saute onion in oil about 5 minutes. Add remaining glaze ingredients. Bring to a boil. Simmer over medium-low heat about 30 minutes, stirring frequently.

Meanwhile, fry bacon until cooked but not limp. Set aside. Drain off 1/3 cup of liquid from pork and beans. Mix beans in a saucepan with bacon, brown sugar and 1 cup of glaze. Simmer until ready to serve.

Drain ribs. Brush with glaze on both sides. Place in broiler or on grill. Cook about 25 minutes, brushing with glaze and turning about every 5 minutes. 6 servings.