Spareribs

Finger Food

3 lb Pork Spareribs

1/2 cup Chopped Onion

3 Cloves Minced Garlic

2 cups Catsup

1/2 tsp Oregano

1 tsp Basil

1-1/2 tbs Lea & Perrins Worcestershire Sauce

1/4 cup Lemon Juice

1 tsp Dry Mustard

1/2 tsp Chili Powder

2 tbs Brown Sugar

1 tbs Vinegar

2 tbs Oil

1/2 cup Beer

*** Cut ribs crosswise. Then cut between bones to separate ribs. Cover ribs with water in saucepan and simmer for 30 minutes. Drain. Sauté onion and garlic in oil until tender. Mix catsup with oregano, basil, lemon juice and worcestershire sauce. Add mustard, chili powder, brown sugar and vinegar. Add beer to mixture. Simmer over low heat for 10 to 15 minutes. Arrange ribs in baking dish. Pour sauce over ribs. Broil ribs on each side for 3 minutes. Serve warm.

Note: Three pounds of spareribs makes approximately 25 appetizer servings.

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Cajun Country -- New Iberia, Louisiana