Instructions Warm vegetable oil in a saucepan. Add onions, diced celery, carrots and garlic for 7-8 minutes. Add thyme. When vegetables have softened add remaining ingredients until vegetables are soft. Chop ribs and add to sauce. Cook for 35 minutes. Sauce should be thick. Remove the ribs from

Cut spare ribs into two bone servings and place on grill over grey-white coals. If using gas grill use the lowest setting possible. Preferably center of grill while only lighting outside burners. Slowly cook ribs 1 to 1 1/4 hours, turning often. If the barbeque ribs are cooking to quickly on the gas

Sear Ribs. Combine all remaining items to form sauce. Coat ribs with sauce add remaining sauce to pan. Cover and cook at 275 degrees for 30 min. Uncover and cook at 350 degrees turning Ribs to prevent burning for 15 minutes or until sauce thickens.

1 T. olive oil 6 oz of beer 1 t. caraway seeds 1 lg bag or can of sauerkraut 4-5 potatoes cut in half Coat the ribs in the Cajun seasoning and brown in the olive oil. Place in the bottom of a heavy roasting pan and cover with the kraut, beer, & caraway seeds. Roast covered for 2 hours on low

5 lb Pork spare ribs 1 md Onion, finely chopped 1/2 c Finely chopped celery 2 tb Butter or margarine 1 c Ketchup 1 c Water 1/4 c Lemon juice 2 tb Vinegar 2 tb Brown sugar 1 tb Worcestershire sauce 1/2 ts Dry mustard 1/8 ts Peper 1/8 ts Chili powder Cut ribs into serving sized pieces; place on a rack