4  lbs  Spareribs
 1  cup  Mustard
 ½  cup  Water
 1/3 cup  Red Wine Vinegar
 ¼  cup  Oil
 2  tbl  Instant minced Onion
 1  tbl  Brown Sugar
 1  tbl  Worchestershire Sauce
 1  tbl  Whole Mustard Seed
 2  tsp  Paprika
 1  tsp  Chili Powder
 1  tsp  Dried Oregano  [crushed]
 ½  tsp  Salt
 ¼  tsp  Ground Cloves
 1       Bay Leaf
 1 clove Garlic  [minced]
 
 

In small saucepan, combine all ingredients except ribs.

Simmer, uncovered, for  15 to 20 minutes, stirring once or twice.

Remove bay leaf.  Set sauce aside.

Sprinkle ribs with a little salt.

Place ribs, meaty side down in shallow roasting pan.

Roast in 450° oven for 30 minutes.

Remove from oven; drain off excess fat.  Turn ribs meaty side up.

Reduce oven to 350°.  Return ribs to oven; roast for 1 hour more.

Drain excess fat.

Brush sauce over ribs; roast 30 minutes more basting occasionally with sauce.

Serves 4.