Barbecued Spareribs

—Alice Hisamoto, Auxiliary President 1960-1961, 1962-1963

• 6 lb. lean short ribs
• 1 1/2 cloves garlic
• 4 medium onions, diced
• 4 Tbsp. butter
• 1 1/2 cups canned tomatoes
• 1 1/2 stalks celery, diced
• 1 1/2 cups catsup
• 2 1/2 Tbsp. brown sugar
• 4 dashes Tobasco sauce
• 3/4 tsp. dry mustard
• 3 cups beef stock (or beef bouillon)
• Dash of salt
• Dash of pepper
• 1 clove garlic, halved
• 2 Tbsp. butter (or other melted fat)

Rub ribs with garlic. Place in a baking pan. Roast for 30 minutes at 350°. Cook onion in butter in heavy frying pan. Add remaining ingredients; stir; cover. Simmer 1 hour. Pour sauce over ribs after 30 minutes of roasting. Cook 45 minutes more, basting frequently.