|Garlic||2 Clove (10 gm), crushed|
|Prepared mustard||2 Tablespoon|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Catsup||1 Cup (16 tbs)|
|Chili sauce||3⁄4 Cup (12 tbs)|
|Celery seed||1 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Bottled hot pepper sauce||2 Dash|
|Water||1 1⁄2 Cup (24 tbs)|
|Loin back ribs/Spareribs||4 Pound|
|Onion||1 Medium, thinly sliced|
|Lemon||1 , thinly sliced|
For sauce, melt butter in saucepan; add garlic and cook 4 to 5 minutes.
Blend in mustard and sugar.
Add catsup, chili sauce, celery seed, sauces, salt, and water; bring to boiling.
Salt ribs and place bone side down on grill over slow coals.
Broil about 20 minutes ; turn meaty side down and leave briefly until nicely browned.
Turn meat side up again and broil about 20 minutes longer.
Brush meat side with basting sauce and peg on slices of onion and lemon with toothpicks.
Continue to broil without turning, 20 to 30 minutes, or till done, basting occasionally.
At the last, brush sauce on both sides of ribs, and let broil 2 or 3 minutes on each side for a fine finish.