6 oz. can tomato paste, combined with 2 cans water
1/4 c. dark brown sugar
1 tbsp. minced garlic
1 tsp. hot pepper sauce
1 tbsp. Worcestershire sauce
1 tbsp. mustard
2 tbsp. white vinegar
2 tbsp. dark molasses
6 lbs. spareribs
1 c. chopped celery
1 sm. onion, halved
1/2 tsp. ground pepper

1. To make barbecue sauce, combine tomato paste and water, sugar, garlic, hot pepper sauce, Worcestershire sauce, mustard, vinegar and molasses; simmer 15 minutes. Set aside.

2. Parboil ribs with celery, onion and pepper in water to cover 15 minutes. Remove ribs and drain. Baste with sauce.

3. Grill 45 minutes, turning and basting frequently, until crisp. Serve with cole slaw, baked beans and Texas toast-thick slabs of buttered bread crisped on the grill.

TIPS: If your barbecue has a power spit, here is a good use for it. Thread the skewers over and under the ribs to hold them securely. When carving, cut the rack of ribs in half for easy handling, then slice between the bones for individual portions.