Mom's Spareribs

This recipe is one that I got from my Mother-in-Law. The (almost) first time I had these was before we were dating. His mother was bringing spareribs when she came to visit, and he invited me, not thinking that I had mentioned I didn’t care for pork. Somehow he hadn’t made the connection that spareribs is pig meat. We joke about it now, and I eat these ones. Partly because we have children, so I eat everything, and partly because we use beef sausages, so I have the choice to eat beef instead of pork if I want to.

Sauce:
2 medium onions
3 Tablespoons vinegar
1½ Tablespoon Worchestershire
3 Tablespoons brown sugar
Approximately ¾ cup lemon juice
1 cup + chili sauce/ketchup
Optional: 1 can of tomatoes, 1 can mushrooms with juice, celery

Cook ribs in roaster with water and cover (to steam) approximately 1 hour at 350° (to get rid of fat). Turn over part way through (can put frozen ribs in). Drain fat. Cut into smaller pieces.
Cook sauce approximately 20 minutes until onion is cooked. Use whatever ingredients are on hand and feel free to substitute where necessary. Pour sauce over ribs and bake 350° for an hour or so.
If adding pork sausage, cook with ribs initially to drain fat. If beef sausages, add with sauce and cook.
If thicker sauce is desired, add cornstarch.

We usually use a large family pack of ribs, or a couple of smaller packages as well as a family pack of sausages. I don't think the type matters, although our family prefers the ribs that have bones rather than just the cartilage, and as I mentioned, we usually use beef sausages instead of pork.