Barbecued Spareribs

By Addie

You'll need extra dinner napkins when you serve these tender ribs because they're so finger-lickin' good. The thick and tangy sauce has bits of celery and onion as well as a cayenne pepper kick. The ribs are perfect for summer picnics. -Nancy Horsburgh, Everett, Ontario

Ingredients

• BARBECUE SAUCE:
• 4 lbs spareribs
• 2 Tbs oil or butter
• ........................
• 1 med onion, chopped fine
• 2 Tbs vinegar
• 4 Tbs lemon juice
• 2 Tbs brown sugar
• Dash pepper
• 1 cup ketchup
• 3 Tbs worchestershire sauce
• 1/2 Tbs mustard
• 1 cup water
• 1/2 cup chopped celery or
• 1 Tbs celery salt

Preparation

Step 1

In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour.

Meanwhile, in a large skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.

Drain ribs; brush with some of the sauce. Bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce. Yield: 6 servings.