SOUTHERN SPARERIBS

6 pounds pork spareribs, 2 pieces
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (6 ounce) can tomato juice
1 medium onion, finely chopped (about 1/2 cup)
1/2 cup cider vinegar
1/2 cup dark brown sugar, firmly packed
1/4 cup vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard

Season the ribs with salt and pepper and place them in a 17x12x12-inch disposable aluminum foil roasting pan.

Combine the remaining ingredients in a bowl and stir until thoroughly blended. Pour the marinade over the ribs, making sure the marinade coats all sides of them. Cover and refrigerate 3 hours to overnight.

WHEN READY TO COOK:
Preheat the oven to 350 degrees F.

Cover the roasting pan with heavy duty aluminum foil and bake until the ribs are tender, about 1 hour.

Cut the ribs into 2 to 3 rib sections before serving and, if you like, skim some of the fat from the sauce before passing it around with the ribs.

Servings: 6
Adapted from source: Sylvia Woods