4-6 lbs. country style or boneless ribs
3 onions, sliced
1 lemon, sliced

SAUCE:

1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. butter
1 (32 oz.) bottle catsup
1/3 c. + 1 tbsp. Worcestershire sauce
1/4 c. sugar
1/2 c. brown sugar
1/4 c. lemon juice
2 tbsp. vinegar
1/2 tsp. garlic powder
2 tsp. chili powder
1 tsp. dry mustard
4 dashes Tabasco
2 c. water

Put onion and lemon slices over ribs and bake in a shallow pan (cake pan) for 45 minutes at 425 degrees or until well browned. Drain off all fat.

Saute onions and celery in butter. Add all remaining sauce ingredients. (Use a large saucepan or Dutch oven.) Simmer 10 to 15 minutes.

Pour sauce over ribs and bake, uncovered for 2 1/2 to 3 hours at 325 degrees. Baste and turn occasionally.