|Pork spareribs||4 Pound, cut in serving pieces|
|Lemon||1 , thinly sliced|
|Onion||1 Large, thinly sliced|
|Water||1 1⁄2 Cup (24 tbs)|
|Catsup||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄3 Cup (5.33 tbs)|
|Chili powder||1 Teaspoon|
|Bottled hot pepper sauce||1 Dash|
Place ribs, meaty side down, in shallow roasting pan.
Season with salt.
Roast in very hot oven (450°) for 30 minutes.
Drain off excess fat.
Turn ribs meaty side up.
Top ribs with slices of unpeeled lemon and onion.
Reduce oven temperature to 350°.
Continue roasting ribs for 30 minutes.
Combine water, catsup, Worcestershire sauce, chili powder, salt, and hot pepper sauce.
Bring to boiling and pour over ribs.
Continue roasting for 1 hour, basting ribs occasionally.
If sauce gets too thick, add more water.