1 c. finely chopped onion
1 c. ketchup
1/2 c. peach preserves
1/4 c. brown sugar
1/4 c. distilled white vinegar
1/4 c. Worcestershire sauce
1 tbsp. mustard
1/4 tsp. Tabasco
4 lbs. spareribs, trimmed of excess fat
1 tsp. salt
2 tsp. McCormick Lemon & Pepper seasoning

Preheat outdoor grill. Mix all ingredients except meat and salt and lemon and pepper seasoning in saucepan and bring to boil over high heat. Reduce heat to low and simmer for 5 minutes or until onions are soft. Arrange ribs on rack and sprinkle with salt and lemon and pepper mixture. Then baste with brush. Meat will become dry and stringy unless cooked slowly over gentle heat and watched and turned and basted constantly to prevent burning. (Ribs should be parboiled for 10 minutes and marinated for 3 hours for added flavor, before grilling.)