• 2 Tbs. unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1-3/4 cups canned tomato sauce
• 2/3 cup cider vinegar
• 2/3 cup brown sugar, firmly packed
• 2 Tbs. chili powder
• 1 Tbs. prepared mustard
• 4 lbs. pork spareribs

Melt butter in a heavy nonstick skillet over low heat. Add onion and garlic and sauté until tender. Add remaining ingredients, except ribs. Season with pepper to taste and bring to a boil. Reduce heat to low and simmer 20 minutes, stirring occasionally. Prepare grill. Place ribs on grill, meatiest side down, about 6 inches above low coals or over indirect heat (banked coals). Close grill hood. Grill 20 minutes. Turn and cook 45 minutes. Baste with sauce, close grill and cook 10 minutes. Turn ribs, baste and cook 10 minutes more.

Per serving: calories 1472, fat 113.8g, 70% calories from fat, cholesterol 369mg, protein 79.7g, carbohydrates 30.2g, fiber 2.8g, sugar 24.3g, sodium 812mg, diet points 38.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.1, Fruit: 0.0, Bread: 0.0, Lean meat: 10.9, Fat: 16.6, Sugar: 0.9, Very lean meat protein: 0.0

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The recommended wines are: Pinot Blanc, Chablis, or Sauvignon Blanc.