Instructions: In a large kettle combine the sparerib racks with enough water to cover them, bring the water to a boil, and simmer the spareribs, skimming the froth as necessary, for 45 minutes. Drain the spareribs well. (Note: The spareribs may be prepared up to this point 1 day in advance and kept wrapped in foil and chilled.) Pat the spareribs dry, brush them all over with some of the sauce, and grill them on an oiled rack set 5 to 6 inches over glowing coals for 6 minutes on each side, brushing them with more of the sauce as they are turned. Serve then remaining barbecue sauce separately with the spareribs.

TO MAKE THE SAUCE: In a blender or food processor puree the onions in batches with the vinegar, the chili sauce, the apple, the molasses, the oil, the garlic, the gherkin with the juice, the mustard, the celery salt, the Worcestershire sauce, the Tabasco, the cayenne, and the turmeric. In a saucepan simmer the mixture, stirring occasionally, for 40 to 45 minutes, or until it is reduced to about 4 cups, and let the sauce cool. (Note: The sauce may be made 1 week in advance and kept covered and chilled.)

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