4 lbs. pork spareribs
1 c. catsup
1/3 c. vinegar
1/3 c. brown sugar
3 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. chili powder
1 med. onion, thinly sliced
1/2 lemon, thinly sliced

ADVANCE PREPARATION: In Dutch oven add salted water to ribs to cover. Cover pan; simmer until almost tender, about 1 hour. Drain ribs; place in shallow baking pan.

In saucepan combine 1 cup water, 1/2 teaspoon salt, catsup and next 6 ingredients. Bring to boiling. Cook and stir 5 minutes. Add onion and lemon. Cool. Spoon over ribs. Cover; chill up to 24 hours.

BEFORE SERVING: Bake ribs, uncovered, at 350 degrees for 45 minutes; baste often. Serves 4.