BARBECUED SPARERIBS Serves 4-6
		INGREDIENTS 1      cup finely chopped onions 1      cup catsup or 1 cup peach preserves (depending on whether you prefer a very spicy or slightly sweet sauce) 1/4      cup dark brown sugar 1/4      cup distilled white vinegar 1/4      cup Worcestershire sauce 1      teaspoon dry mustard 1/4      teaspoon Tabasco 4      pounds of spareribs, in 2 or 3 pieces, trimmed of excess fat 2      teaspoons salt      Freshly ground black pepper 2      lemons, cut crosswise into 1/4 inch thick slices INSTRUCTIONS Preheat the oven to 400 degrees. While it is heating, prepare the barbecue basting sauce: combine the onions, catsup or peach preserves, brown sugar, vinegar, Worcestershire, mustard and Tabasco in a 1 to 1 1/2 quart enameled or stainless-steel saucepan. Stirring constantly with a wooden spoon, bring the sauce to a boil over high heat. Reduce the heat to low and simmer for 4 or 5 minutes until the onions are soft. Arrange the spareribs, flesh side up, side by side on a rack set in a large shallow roasting pan and sprinkle them with the salt and a few grindings of pepper. With a pastry brush, spread about 1/2 cup of the basting sauce evenly over the ribs and lay the lemon slices on top. Bake uncovered in the middle of the oven for about 1 1/2 hours, brushing the ribs 3 or 4 more times with the remaining sauce. The ribs are done if the meat shows no resistance when pierced deeply with the point of a small skewer or knife. Arrange the spareribs on a heated platter and serve at once.