Barbecued Spareribs

Everyone enjoys their ribs seasoned differently. If you like garlic, add an additional clove to this sauce. If you prefer zesty ribs, use a generous dash of cayenne pepper.

Yield: 4 servings.

TIPS FOR GREAT RIBS • If time does not permit tenderizing and cooking ribs on the same day, precook and refrigerate one day, then bake the next. • To hold ribs until serving time or to transport hot cooked ribs to a party, place ribs in heavy- duty foil and then in a brown paper bag. The ribs can stand this way for up to 1 hour.

Ingredients

• 4 pounds pork spareribs, cut into serving-size pieces
• 1 medium onion, quartered
• 2 teaspoons salt
• 1/4 teaspoon pepper
• SAUCE:
• 1/2 cup cider vinegar
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1/4 cup chili sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons chopped onion
• 1 tablespoon lemon juice
• 1/2 teaspoon ground mustard
• 1 garlic clove, minced
• Dash cayenne pepper

Directions

1. In a large kettle or Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until tender.
2. Meanwhile, combine sauce ingredients in a saucepan. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally.
3. Drain ribs; place on a rack in a broiler pan. Brush with sauce.
4. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.