1 (8 oz.) can tomato sauce
2 tbsp. wine vinegar
2 tbsp. minced onion
Salt and pepper to taste
1/2 c. honey
1 clove garlic, minced
1 tsp. Worcestershire sauce
1 tsp. celery seed
1/2 c. Taylor N.Y. State Dry Sherry
4 lbs. meaty spareribs

Combine first 9 ingredients for sauce; simmer about 20 minutes. Cut ribs in pieces for serving. Cook meat over charcoal about 30 minutes (to cook our fat) before basting with above sauce. Baste frequently over slow fire about 2 hours or until ribs are tender. Serves 4. Figure 1 pound per person when dining outdoors. Also good for pork chops.