Rib sauce

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Ingredients:

-8-10 lbs. pork spareribs
-1/2 c. chopped onion
-2 tbsp. butter
-1 (17 oz.) can purple plums
-1 (6 oz.) can frozen lemonade concentrate, thawed
-1/4 c. chili sauce
-1/4 c. soy sauce
-2 tsp. prepared mustard
-1 tsp. ground ginger
-1 tsp. Worcestershire sauce

Cut ribs into 2-3 rib portions. Simmer in salted water 45-50 minutes until tender. Drain. Cook onion in butter until tender.

Drain plums (reserving syrup), remove and discard pits. Place plums and syrup in blender, cover and process until smooth. Add puree and remaining ingredients to onions. Simmer uncovered 10-15 minutes. Grill over slow coals 25 minutes turning 3 or 4 times and brushing often with sauce. Serves 8-10. Pass remaining sauce.

Ingredients:

-1 qt. tomatoes
-1/4 c. catsup
-1/2 c. dark molasses
-1 tsp. mustard
-1/2 sliced onion
-1/4 c. vinegar
-1 c. brown sugar

Brown ribs or thick cut chops. Add garlic if desired. Put in roasting pan. Add sauce. Bake at 350 degrees for 1-2 hours.

Ingredients:

-10 lbs. baby back pork ribs, separated
-Salt to taste
-Ground cayenne pepper to taste
-Mustard sauce (see below)

Preheat oven to 300 degrees. Sprinkle salt and pepper on the ribs, then place them in a large baking pan, and bake in the oven until tender, about 1 hour. Drizzle with the mustard sauce. Yield: 10-20.

MUSTARD SAUCE:
-1 c. Creole or other mustard
-1/2 c. honey
-1 c. dry white wine

In a small saucepan, mix all the ingredients together. Cook over medium heat until it comes to a boil, then remove from the heat and serve over meat. Yield: 2 1/2 cups.