Barbecued Spareribs

• 3 (8 oz.) cans tomato sauce
• 1/2 c. water
• 1/2 c. minced onion
• 1 clove garlic, minced
• 1/4 c. red wine vinegar
• 3 Tbsp. Worcestershire sauce
• 3 Tbsp. brown sugar
• 2 Tbsp. honey
• 2 tsp. dry mustard
• 1 1/2 tsp. chili powder
• 1 tsp. salt
• 2 slices lemon
• 2 lb. lean ground beef
• 1 c. diced celery
• 1/4 c. diced green pepper
• 3/4 c. chopped onion
• 1 (29 oz.) can tomatoes
• 1 (16 oz.) can tomatoes
• 1 (8 oz.) can mushroom pieces, drained
• 1 (8 oz.) can water chestnuts, drained and sliced
• 1 c. cubed American processed cheese
• 1/2 c. green olives, chopped
• 1/2 c. black olives, chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (6 oz.) pkg. egg noodles (uncooked)
• 2 c. shredded Cheddar cheese

1. Brown beef. Pour off any accumulated grease. Add celery, green pepper and onion; saute. Add tomatoes and their juice. Add remaining ingredients, except for the Cheddar cheese. Simmer 20 minutes. Pour into 9 x 12 casserole. Spread Cheddar cheese on top. Bake for 30 minutes in a 350u0b0 oven.

tomato sauce, water, onion, clove garlic, red wine vinegar, worcestershire sauce, brown sugar, honey, dry mustard, chili powder, salt, lemon, lean ground beef, celery, green pepper, onion, tomatoes, tomatoes, mushroom, water chestnuts, processed cheese, green olives, black olives, salt, pepper, egg noodles, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23750 (may not work)