Oven Spareribs

• 2 -3 lbs pork ribs
• 3 stalks chopped celery, large pieces
• 2 tablespoons chili powder
• 1 tablespoon dry English-style mustard
• 14 cup brown sugar
• 2 teaspoons salt
• 1 dash pepper
• 1 dash garlic powder
• 12 cup catsup
• 14 cup cider vinegar
• 1 tablespoon Worcestershire sauce
• water

1. Cut approximately 2-3 lbs spare ribs into serving pieces and wash and place in large roasting pan.
2. They are better not too crowded.
3. Sprinkle over EACH layer a mixture of the rest of the ingredients.
4. Mix together catsup, cider vinegar and Worcestershire sauce and enough water to just cover the ribs.
5. This is to be spooned over the ribs occasionally as it thickens until well browned.
6. Bake 2 1/2 hours in 375F oven.
7. I prefer to make the ribs a day ahead and chill them in the pan - take off fat and reheat.
8. Save leftover sauce and freeze to use with pork chops later.
9. I usually double the batch of sauce so that I will have plenty left.
10. Serve with baked potatoes and Dill Pickle Salad (Recipe #130033).

pork ribs, celery, chili powder, mustard, brown sugar, salt, pepper, garlic powder, catsup, cider vinegar, worcestershire sauce, water

Taken from www.food.com/recipe/oven-spareribs-130032 (may not work)