6 lbs. country style spareribs
1/2 c. sherry
1/2 c. water

SAUCE:

1 tsp. salt
2 c. water
1/8 tsp. pepper
1/2 lemon, thinly sliced
1/2 c. finely chopped onion
1 tsp. chili
1 tsp. celery seed
1/4 c. vinegar
1/4 c. Worcestershire sauce
1 c. ketchup
1/2 c. brown sugar

In a large frying pan, brown spareribs (without flour). Then add sherry and 1/2 cup water; cook, covered, for 1 hour. In another pan, combine all sauce ingredients and cook for 1 hour. Let spareribs cool in liquid long enough so you can skim off fat. Then remove spareribs and drain. Lay drained spareribs in large shallow casserole or roaster. Cover with the already cooked sauce and bake 1 hour in a slow oven (300 degrees). Bring to table in piping hot casserole, accompanied by rice or whipped potatoes, and a large mixed green salad. Makes 6 servings, if dining or makes 4 servings if really hungry.