Last weekend I was at my friend's holiday house in the mountains and he prepared this wonderful Pork Spareribs he found in his mother's book (Real Restaurant Recipes) she left up there once. Anyway the ribs can be cooked, baked and boiled and all three methods are really good.

Ingredients:

1/2 cup finely chopped onion

3 cups of tomato puree

2 tablespoons Worcestershire sauce

2 tablespoons A-1 Sauce

2 tablespoons Heinz 57 Sauce

1 tablespoon butter

1 tablespoon yellow mustard

1/2 cup brown sugar

2 1/2 tablespoons honey

2 1/4 teaspoons liquid smoke

2 1/4 teaspoons red wine vinegar

Cayenne to taste (optional - start with 1 teaspoon)

Salt and Pepper to taste

Fry onions on butter over the low heat until the onions are soft. Add remaining ingredients and turn the heat up to medium-low and bring to a boil. Turn heat down to low and simmer the sauce for about 20 minutes, until flavors blend. Store in refrigerator uncovered until cool and then cover or use immediately. If the sauce thickens while refrigerated thin the sauce, use any of the following: water, beef or chicken stock, white or cider vinegar, apple juice, wine or beer. To thicken sauce, mix 1/4 cup cold water or other liquid (above) with 2 tablespoons cornstarch and add to sauce a little at a time until you have achieved the correct consistency.

Ingredients:

3 pounds pork spareribs cut into two rib pieces

Salt and black pepper

1 quart of barbecue sauce

Season the ribs with salt and pepper. Place them in a roasting pan with inside of ribs down. Cook the ribs in a 300 degree F oven until browned (about 1 hour). Drain fat from the pan. Spoon about 1 cup of the sauce over the ribs to coat them with a thin layer. Turn the ribs over and coat with more sauce . Bake for 45 minutes. Turn and coat the ribs with the remaining sauce. Bake until tender (about 40-60 minutes more).

If spareribs are boiled before cooking grilling time is considrablly shortened. Place the ribs in a large pot and cover with water. Bring them to boil, reduce heat and simmer for 30-45 minutes, until the ribs are tender. Drain the ribs a nd place them in a low roasting pan. Pour barbecue sauce over the ribs, cover and refrigerate for 2 hours. Drain excess sauce into a bowl (do not leave excess sauce on the ribs or they may burn while grilling). Grill ribs for aproximatly 30 minutes, basting with the sauce frequently the last 15 minutes of cooking.

Always salt and pepper the ribs prior to cooking. Brown the ribs in a skillet over medium heat. Pour enough sauce in the pot to cover the bottom. Put one layer of ribs in the cooker and pour a thin layer of sauce over the ribs. Put one more layer of ribs in the cooker and pour a thin layer over those. Continue layering the ribs and sauce until all the ribs are in the cooker. Pour remaining sauce over the ribs. Cook on high heat for about one hour. Turn heat down to low and cook about 6 hours or until very tender.