|Spareribs||4 Pound, cut in narrow strips|
|Clear french dressing||1 Cup (16 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Small whole onions||6 (cooked or canned)|
Rub ribs with salt and pepper; place in shallow baking dishes.
Combine next 6 ingredients for marinade; pour over ribs, coating all.
Let stand 2 hours at room temperature or overnight in refrigerator, spooning marinade over occasionally.
Drain, reserving marinade.
Lace ribs on spit in accordion style, threading onions on as you weave in and out.
Rotate over coals 45 minutes to 1 hour or until done, brushing frequently with marinade.