Ingredients
| 4 to 5 lbs. | pork spareribs | | 1 | md. onion, finely chopped | | 1/2 cup | finely chopped celery | | 2 tbsp. | butter or | | margarine | | 1 cup | ketchup | | 1 cup | water | | 1/4 cup | lemon juice | | 2 tbsp. | vinegar | | 2 tbsp. | brown sugar | | 1 tbsp. | Worcestershire sauce | | 1/2 tsp. | dry mustard | | 1/8 tsp. | pepper | | 1/8 tsp. | chili powder |
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Instructions
Cut ribs into serving-size pieces; place on a rack in a shallow roasting pan. Bake uncovered at 350°F for 1 hour. Meanwhile, in a medium saucepan, sauté onion and celery in butter for 4-5 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.
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