5 lb Pork spare ribs

      1 md Onion, finely chopped

    1/2 c  Finely chopped celery

      2 tb Butter or margarine

      1 c  Ketchup

      1 c  Water

    1/4 c  Lemon juice

      2 tb Vinegar

      2 tb Brown sugar

      1 tb Worcestershire sauce

    1/2 ts Dry mustard

    1/8 ts Peper

    1/8 ts Chili powder

  Cut ribs into serving sized pieces; place on a rack in a shallow roasting
  pan. Bake, uncovered, at 350 for 1 hour.
  Meanwhile, in a medium saucepan, saute onion and celery in butter for 4-5
  minutes or until tender. Add remaining ingredients; mix well. Bring to a
  boil, reduce heat. Cook and stir until slightly thickened, about
  10-minutes. Remove from the heat.

  Drain fat from the roasting pan. Pour sauce over ribs. Bake 1 1/2 hours
  longer or until meat is tender.