Barbecue Spareribs

• 6 lb. pork spareribs
• ??? tsp. paprika
• 1 large onion, finely chopped
• 2 Tbsp. cider vinegar
• 1 c. water or meat stock
• 2 tsp. dry or prepared mustard
• 1 Tbsp. celery salt or celery seed
• 1/4 tsp. cayenne pepper
• 1/2 c. dry white wine (optional)
• 3 Tbsp. Worcestershire sauce
• salt and pepper (to rub)
• 2 tsp. melted bacon grease or melted butter
• 1/4 c. light brown sugar
• 1/2 c. beer
• 4 Tbsp. fresh lemon juice
• 1 c. tomato ketchup

1. To barbecue, season ribs by rubbing them lightly with salt, black pepper and paprika and cook on grill.
2. You want the smoke to do the cooking.
3. Cook long and slow, 2 hours or so.
4. Heat bacon grease or butter in a large heavy saucepan over medium heat. Brown the onion for 5 minutes.
5. Add in all remaining ingredients. Bring to a boil, then simmer over low heat 20 minutes, uncovered. Baste ribs with sauce the last 15 to 20 minutes of cooking.

pork spareribs, paprika, onion, cider vinegar, water, mustard, celery salt, cayenne pepper, white wine, worcestershire sauce, salt, bacon, light brown sugar, beer, lemon juice, tomato ketchup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788913 (may not work)