|Spare ribs/Back ribs||6 Pound, cut across ribs and in 3 inch lengths (Meaty)|
|Lightly packed brown sugar||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Teaspoon|
|Seasoned salt||2 Tablespoon|
|Seasoned pepper||1⁄2 Teaspoon|
|Ketchup||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Lemon juice||6 Tablespoon|
|Worcestershire sauce||6 Tablespoon|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Instant minced onion||1⁄2 Cup (8 tbs)|
|Prepared horseradish||2 Teaspoon|
|Buttered sesame seed hamburger bun half/Poppy seed hamburger bun half||10|
Brown ribs on both sides in Dutch oven, heavy skillets, or saucepots, pouring off fat.
Meanwhile, in a saucepan prepare the sauce: Blend brown sugar, dry mustard, seasoned salt, and seasoned pepper; stir in remaining ingredients.
Bring to boiling, cover, and simmer 10 minutes.
Pour hot sauce over ribs.
Bring to boiling and cover.
Simmer and steam 1 to 1 1/2 hours, or until tender, basting and turning ribs frequently.
Put a toasted buttered sesame or poppy seed hamburger bun half on each plate.
Top with ribs and spoon some of the sauce over all.