4 lbs. pork spareribs 1 pouch Campbell’s dry onion soup mix 3/4 cup ketchup 3/4 cup water 1/3 cup honey 1/2 teaspoon pepper 1/4 teaspoon garlic powder or 2 cloves minced
Cut ribs into 2 or 3 rib portions. Place ribs in 6 qt dutch oven and cover with cold water. Heat to boiling over high heat.
Reduce to low heat, cover, and cook 45 minutes. Drain. In 1 qt saucepan, combine soup mix, ketchup, water, honey, pepper, and garlic powder. Heat to boiling, reduce to low, cook 5 minutes, stirring occasionally. To grill, arrange ribs on rack directly over medium coals.
Grill, uncovered 30 minutes, turning often and brushing with sauce. Makes 4 servings.