Tangy Spare Ribs

Bake or Grill, this sauce tastes good.

4 to 5 pounds pork spare ribs

1 medium onion, finely chopped
1/2 cup finely chopped celery
2 Tb. butter

1 cup ketchup
1 cup water
1/4 cup lemon juice
2 Tb. vinegar
2 Tb. brown sugar
1 Tb. Worcestershire sauce
1/2 tsp. dry mustard
1/8 tsp. pepper
1/8 tsp. chili powder

Cut ribs into serving-size pieces; place on a rack in a shallow roasting pan.

Bake, uncovered, at 350 degrees for 1 hour.

Meanwhile, in a medium saucepan, sauté onion and celery in butter for 4 to 5 minutes or until tender.

Add remaining ingredients; mix well.

Bring to a boil; reduce heat.

Cook and stir until slightly thickened, about 10 minutes.

Remove from the heat. Drain fat from roasting pan.

Pour sauce over ribs.

Bake 1-1/2 hours longer or until meat is tender.

Yield: 6 - 8 servings.

JACQUELINE'S COOKBOOK