Barbecued Spareribs (Taste of home)

     You'll need extra dinner napkins when you serve these tender ribs because they're so finger-lickin' good. The ribs are perfect for summer picnics.

6 servings

• 6 pounds pork spareribs, cut into serving-size pieces
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• 2 tablespoon butter or margarine
• 1 cup water
• 1 cup ketchup
• 3 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoon cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• Pinch of Cayenne pepper

1. In a large skillet, brown riks in batches in oil ; place ribs, bone side down, on a rack in a shallow roasting pan.
2. Cover and bake at 350F for 1 hour.
3. Meanwhile, in a skillet, saute onion and celery in butter until tender ; add remaining ingredients and simmer, uncovered, 10-12 minutes or until slightly thickened.
4. Drain ribs, brush with some of yhe sauce ; bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce.

BON APPÉTIT