4 pounds country-style spareribs,
trimmed, cut into serving pieces
Water
1 (8 ounce) can tomato sauce
1 cup chopped onion
1/2 cup Karo dark corn syrup
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon monosodium glutamate
1 teaspoon dry mustard
1/2 teaspoon chili powder
In a 5-quart kettle place spareribs; add water to depth of 1 inch. Cover. Bring to boil over high heat; reduce heat and boil gently 1 hour or until ribs are fork tender. In 1-quart saucepan mix together remaining ingredients. Bring to boil; reduce heat; simmer 10 minutes. Drain ribs. Brush generously with sauce.
(Recipe Continues Below)
To grill, place ribs 6 inches from source of heat, basting and turning frequently, about 15 minutes or until browned.
To broil, place ribs on broiler pan. Broil 4 inches from source of heat, basting occasionally, about 10 minutes on each side. If desired, heat remaining sauce and serve with ribs.
Makes 6 to 8 servings.
