BARBECUED RIBS WITH CELERY STUFFING

2 (3-pound each) racks pork spareribs
2 cups diced celery
1/4 cup butter or margarine
6 slices seedless rye bread, diced
1/2 cup chopped dill pickles
2 beaten eggs
1 teaspoon salt
1/2 teaspoon pepper
FOR THE SAUCE:
1 cup chili sauce
1/2 cup brown sugar
3 ounces frozen lemonade concentrate, thawed
1 teaspoon garlic powder

In large kettle, simmer ribs in water for 30 minutes. Drain ribs and place ribs in roasting pan.

Roast in a 350 degree F oven for 1 hour.

In skillet, saute celery in butter. Remove from heat Stir in the rye bread, pickles, eggs, salt, and pepper.

Place one rack of ribs, meaty side down, in the roasting pan. Spread on the stuffing and top with second rack of ribs, meaty side up.

To prepare the sauce, combine the chili sauce, brown sugar, lemonade concentrate, and garlic powder in a saucepan. Heat till sugar dissolves.

Brush sauce heavily over ribs.

Roast ribs in a 350 degree F oven for 1 hour, brushing on sauce every 20 minutes.

Cathy Peola, Lakewood, New Jersey

Makes 6 to 8 servings
From: Recipelink.com
Source: The Winning Ways of Pork, Top 100 Pork Recipes from the James Beard/Woman's Day Creative Cookery Contest, National Pork Producers Council, Not dated