2 Tbsp. cooking oils
1/2 c. minced onions
2 c. (8 oz.) tomato sauce
2 Tbsp. lemon juice
2 Tbsp. brown sugar
1 Tbsp. white sugar
2 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 tsp. salt
1/4 tsp. black pepper
1 1/2 lb. spareribs
Put oil and onion in 1 quart casserole. Cook, covered,
on High 3 to 4 minutes. Add 2 tablespoons of water and remain-
ing ingredients except spareribs. Cover and cook High for 3
minutes. Cover and let stand. Cut ribs apart and place in 3
quart casserole. Cook covered on Roast 26 minutes. Pour off
fat and juices. Cover ribs with 3/4 cup of the barbecue sauce
mixture. Cook, uncovered, on Roast 15 minutes. Turn ribs
over. Spoon sauce on top. Cook on Roast for 10 minutes or
until tender. Stir sauce and cook again 8 minutes, stirring 5
minutes. Let stand a few minutes. Serves 4.
Makes about 2 1/2 cups sauce. Save remainder for more
ribs or chicken.
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