4 pounds country-style spareribs, separated
Salt
Pepper
1 6-ounce can tomato paste
¼ cup catsup
2 cups water
2 tablespoons vinegar
¼ cup lemon juice
¼ cup Worcestershire sauce
2 cloves garlic, crushed
1 small onion, minced
1 ½ teaspoons salt
¾ cup Neita’s Red Pepper Vinaigrette & Marinade

Season ribs with salt and pepper and place in large flat dish.  Mix other ingredients and pour over ribs; cover and refrigerate 24 hours.  Drain marinade.  Set oven to 400 degrees and roast in oven for 30 minutes, then grill over charcoal, turning and basting until tender and glazed.