|Pork spareribs||5 Pound, cut in half across bones, then into single rib pieces|
|Onion||1 Large, cut into eights|
|Lemon||1 Small, thinly sliced|
|Celery stalks||2 , cut into 1 inch pieces|
|Dried marjoram leaves||1⁄4 Teaspoon|
|Hot water||1⁄2 Cup (8 tbs)|
|Catsup||1 1⁄2 Cup (24 tbs)|
|Chili sauce||1⁄3 Cup (5.33 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Soy sauce||3 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
Place ribs in 5-qt. casserole.
Top with onion, lemon, celery, salt, marjoram and peppercorns.
Pour in water; cover.
Microwave at High 5 minutes.
Reduce power to 50% (Medium).
Microwave 1 1/4 to 1 3/4 hours, or until fork tender, stirring to rearrange 2 or 3 times.
Let stand, covered, 10 minutes.
Drain and discard liquid.
Combine all sauce ingredients in small bowl.
Package one-third of ribs and one-third of sauce in each of three freezer containers.
Label and freeze no longer than 3 months.
To serve, remove from one container and place in 8 x 8-in baking dish.
Cover with plastic wrap.
Microwave at 70% (Medium-High) 5 minutes, breaking apart with fork.
Microwave, covered, at 70% (Medium-High) 3 to 6 minutes, or until heated, stirring 1 or 2 times.
Repeat, as desired.