Finger-Lickin' Spare Ribs
|Sherry||1⁄2 Cup (8 tbs)|
|Lemon||1⁄4 , sliced|
|Onion||1⁄2 Cup (8 tbs), finley chopped|
|Celery seed||1 Teaspoon|
|Worcestershire||1⁄4 Cup (4 tbs)|
|Catsup||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
In a large frying pan, brown spareribs (without flour).
Then add Sherry and 1/2 cup water and cook, covered, for 1 hour.
In another pan, combine all sauce ingredients and cook for 1 hour.
Let spareribs cool in liquid long enough so you can skim off fat.
Then remove spareribs and drain.
Lay drained spareribs in large shallow casserole or roaster.
Cover with the sauce and bake 1 hour in a 300° oven.