SIERRA RANCH RIBS

4 pounds country-style pork spareribs, trimmed and cut into serving pieces
Water
1 (8 oz) 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 (MSG) (optional)
1 teaspoon dry mustard
1/2 teaspoon chili powder

In 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.

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
From: Recipelink.com
Source: Recipe booklet: Simply Good Cooking, Best Foods, CPC International Inc., not dated