|Chili powder||1 Teaspoon|
|Celery seed||1 Teaspoon|
|Brown sugar||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Catsup||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Country style pork ribs||20|
|Onion||1 Large, chopped|
|Freshly ground black pepper||To Taste|
|Lemons||2 , sliced|
Preheat oven to 500°.
Combine all sauce ingredients and bring to a boil.
Separate ribs. Place ribs, meaty side up in a shallow baking pan. Scatter onions, salt, and pepper on top. Brown for 20 minutes in 500° oven.
Reduce oven temperature to 350° and lay lemon slices on top. Pour sauce over all and cook for 1-1 1/2 hours, basting from time to time with the sauce.
Remove ribs from oven, cool and place in a casserole. Cover and refrigerate for several hours or overnight. Before serving, remove all fat which has risen to the surface. Reheat ribs, covered, in a low oven until hot.
Wine: French Cahors