Instructions: Combine smoked salt, salt, brown sugar, coarse ground pepper, garlic powder, chili powder, margarine, catsup, water, lemon juice, prepared mustard, liquid smoke, small onion, and Worcestershire sauce in saucepan. Simmer about 2 hours. Will cover about 4 racks of ribs.

Have butcher crack large end of rack of spareribs, but leave it all in one piece. You can cut in half for more convenience in cooking. Trim off all excess fat. Sprinkle ribs with Accent or monosodium glutamate, Lawrys seasoning salt. Put in 325F oven for about 30-45 minutes, depending on how many you have to put in the pan. Cook rest of way on barbecue pit for about 30-40 minutes on low heat. As they cook stack one on top of another and rotate, this will keep them juicy, gradually move closer to heat. Brush on lots of sauce and cook about 10 minutes on each side.

NOTES : My Mom and Dad went to a restaurant in Oakland, CA, named Dons Patio, almost every week for Spareribs. Each time they went in, they would ask a different waitress about the ingredients in the sauce and the preparation. Eventually they came up with this wonderful creation. All the grandkids cut their first teeth on Papas Spareribs. - Maureen

I dont remember much about Papa; he died when I was 6 years old. But I have two strong memories of him. One is a wild dune buggy ride he took me on in the backroads of Danville. The other is of him standing in a smoky haze in front of his brick barbecue wearing Bermuda shorts, a Hawaiian shirt, and motorcycle boots with socks cooking racks and racks of his spareribs for the whole family. Theyre just delicious. He was a very special man. - Jamie

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