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Cantonese Spareribs

1/3 c Worcestershire sauce
4 lb Pork spareribs -- cut up
1 ts Salt
1 Lemon
1 c Brown sugar
1 Onion
2 ds Tobasco sauce
MSG (optional -- of course)
2 c Water
1 c Catsup
Hot steamed rice

Place ribs in shallow pan, meaty side up. Sprinkle with MSG. Slice lemon and onion. Place slice each of lemon and onion on each brace of ribs. Place in oven preheated to 450F and cook for 30 minutes. Combine remaining ingredients. Bring to boil and pour over ribs. Reduce oven to 350F and continue cooking 1 1/2 to 2 hours, basting every 15 minutes. If sauce gets too thick, add more water. Serve with steamed rice. VARIATION: Omit brown sugar and add 1 t. chili sauce.

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