Aunt Rosie's Oven-Barbecued Spareribs

• 2 slabs of lean spareribs, about 4 pounds each
• Salt to taste if desired
• Freshly ground pepper to taste
• 8 tablespoons unsalted butter
• 2 teaspoons finely minced garlic
• 2 cups finely chopped onions
• 2 cups tomato ketchup
• 1/4 cup soy sauce
• 1 1/2 tablespoons chili powder
• 1/4 teaspoon Tabasco sauce or more, according to taste
• 1/4 cup sherry wine vinegar or red wine vinegar
• 3 tablespoons dark brown sugar

1. Preheat oven to 400 degrees.
2. Sprinkle spareribs with salt and pepper.
3. Arrange slabs in each of two large baking dishes.
4. Bake one hour in oven.
5. Turn ribs and bake 10 minutes longer.
6. Pour off fat.
7. Meanwhile, heat the butter in a large saucepan and add the garlic and onions.
8. Cook, stirring, until onions are wilted.
9. Add the ketchup, soy sauce, chili powder, Tabasco sauce, vinegar and sugar.
10. There should be about three cups of sauce.
11. Bring to a boil and let simmer about five minutes.
12. Brush each slab of ribs on the underside with sauce and return to oven, brushed side up.
13. Bake 30 minutes, brushing every 10 minutes on the same side with the sauce.
14. Turn the ribs.
15. Brush generously with all the remaining sauce.
16. Return to the oven and bake 30 minutes.
17. Cut the spareribs into individual rib servings.
18. Serve hot or cold.

lean spareribs, salt, freshly ground pepper, unsalted butter, garlic, onions, tomato ketchup, soy sauce, chili powder, tabasco sauce, sherry wine vinegar, dark brown sugar

Taken from cooking.nytimes.com/recipes/3556 (may not work)