Instructions: Have butcher cut rack of spareribs into two-rib portions. Wash ribs thoroughly in cold water.

Place ribs in decorative Dutch oven or large kettle suitable for both cooking and serving. Sprinkle with salt and pepper. Add enough cold water to cover.

Bring to boil, cook gently until tender, about 45 minutes. Lower heat to simmer.

Do not pour off any fat. Simmer 15 minutes.

Drop dumplings on top of ribs. Return to boil and cook 10 minutes. Cover.

Cook 10 minutes longer. Remove dumplings and spareribs.

Measure liquid, return 6 cups to kettle. Blend 3/4 cup flour with equal amount of cold water to smooth thin paste. Pour slowly into kettle, stirring constantly. Cook and stir until gravy is thickened and smooth. Add more salt if necessary.

Add Tabasco, Worcestershire sauce and enough Kitchen Bouquet browning sauce to give the gravy an attractive color. Return ribs and dumplings to kettle, heat to serving temperature.

For dumplings: Combine biscuit mix with enough cold water to make a soft dough. Roll out 1/2 inch thick on lightly floured board. Shape into square or oblong. Cut into 12 squares with sharp, floured knife.

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