10 to 12 pounds Pork Back-Ribs cut into serving size pieces
2 large onions, chopped
1 cup finely chopped celery
2 tablespoons olive oil
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
3 cups catsup
1 cup apple juice
1 cup water
1/2 cup lemon juice
1/4 cup ground mustard
2 teaspoons paprika

2 tablespoons prepared horseradish
1/4 to 1/2 teaspoon cayenne pepper

Place rib pieces in single layer in large baking pans. Bake uncovered, at 325 degrees for 30 minutes. Turn ribs, cover, and bake an additional 30 to 45 minutes. Meanwhile, sauté onion and celery in olive oil. Stir in remaining ingredients; bring to a slow boil.

Drain ribs; pour sauce over the ribs; cover and bake for an additional 20 to 30 minutes or until tender. Yield: 12 or more servings

Recipe adapted from “Taste of Home” Magazine