4 pounds of spareribs, in narrow strips 1 cup of clear French dressing 1/2 cup of finely chopped onion 1/2 cup of chili sauce 2 tablespoons of brown sugar 2 to 3 tablespoons of lemon juice 2 tablespoons of Worcestershire sauce Cooked or canned small whole onions
Rub the ribs with salt and pepper, place in shallow baking dishes. Combine the next 6 ingredients for marinade, pour over the ribs, coating all. Let them stand for 2 hours at room temperature or overnight in refrigerator, spooning marinade over occasionally. Drain, reserving marinade. Lace ribs on spit in accordion style, threading onions on as you weave in and out. Rotate over coals for 45 minutes to 1 hour or until not pink when snipped between bones, brushing frequently with marinade. Serves 4
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