3-4 lb. spare ribs
1 med. onion, quartered
1 stalk celery, quartered
4-5 black pepper corns
Salt to taste
1/4 c. firmly packed brown sugar
1/4 c. vinegar
2 cloves garlic, crushed
1 1/2 tsp. prepared horseradish
1 tsp. chili powder
1/2 c. chili sauce

Cut ribs into serving size pieces; place in a large Dutch oven. Add water to cover, onion, celery, peppercorns, and salt. Bring water to a boil; cover, reduce heat and simmer 40 minutes. Drain well. Place ribs, meaty side down, on a rack in a roasting pan. Combine chili sauce and remaining ingredients; stir well. Brush half of sauce on ribs. Bake, uncovered, at 375 degrees for 25 minutes. Turn ribs; baste with remaining sauce. Bake an additional 50 minutes or until ribs are tender.

Serves 4.