1 c. catsup
1/2 c. dark corn syrup
1/2 c. cider vinegar
1/4 c. Worcestershire sauce
1/4 c. Dijon mustard
1 1/2 tsp. chili powder
2 tsp. salt
1/2 tsp. hot sauce
4 lbs. spareribs, cut in 1 or 2 rib pieces

Blend catsup, corn syrup, vinegar, Worcestershire sauce, mustard, chili powder, salt and hot sauce; set aside.

Tear off 4 sheets of 18" wide heavy duty aluminum foil. Each sheet should be 22" long. (Place 2 sheets of foil together to make 2 double 18"x22" sheets.) Arrange half the spareribs on double sheet so there are no more than 2 layers deep. Lift edges of foil slightly and pour 1/2 sauce over ribs. Close package by using double fold down center and ends. Repeat packaging for second 1/2 of ribs. Place on grill over low heat and cook 1 hour. Cut package open with knife.