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| 6 x ca. 450 g | Spareribs |
| 1/2 Tasse | lemon juice |
| 1 Esslöffel | mustard prepared |
| 1/4 Tasse | butter or margarine |
| 1 | Clve Garlic, Finely Chopped |
| 1/8 Teelöffel | pepper sauce hot |
| 2 Tasse | catsup |
| 1/2 Tasse | Brown Sugar, Frimly Packed |
| 1/2 Tasse | onion finely chopped |
| 1/4 Tasse | Worcestershire Sauce |
| 1/4 Teelöffel | salt |
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In large pan, cook ribs in boiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. Grill or broil ribs as desired, turning and basting frequently with sauce. Refrigerate leftovers. Microwave: To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow baking dish. Add 1/4 c water. Cover with vented plastic wrap. Microwave on full power (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7 minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes longer. Repeat with remaining ribs. Proceed as above.
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