1/3 c. dark beer
1/3 c. soy sauce
1/3 c. Dijon mustard (Grey Poupon)
4 lbs. spareribs, cut into individual ribs
1 med. onion, minced
1 tsp. Worcestershire sauce
1/4 c. dark brown sugar, firmly packed

In a large bowl, combine everything but ribs to form a marinade. In a kettle, cover spareribs with cold water. Bring to a boil, reduce heat to just simmering. Simmer 35 to 40 minutes. Drain and rinse with cold water.

Add ribs to marinade and toss to coat. Marinate 4 hours (or longer) at room temperature or overnight in the refrigerator, turning occasionally.

Ribs may be cooked one of two ways:

ONE: On grill about 6 or 7 inches away from heat, basting frequently.

OR

TWO: Arrange meaty side up in lightly oiled pan or cookie sheet with sides in preheated 350 degree oven. Turn and baste every 15 minutes for one hour.

Serve hot or cold. They may be cooked ahead, covered and refrigerated, then reheated in 350 degree oven for 15 to 20 minutes.