Tangy Spare Ribs

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.