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Finger-Lickin' Country-Style Pork Ribs

6 pounds country-style pork ribs, trimmed of fat

1/2 cup dry sherry

1/2 cup water

1 teaspoon salt

1/4 teaspoon pepper

1/4 lemon, thinly sliced

1/2 cup finely chopped onion

1 teaspoon chili powder

1 teaspoon celery seeds

1/4 cup vinegar

1/4 cup Worcestershire sauce

1 cup ketchup

1/2 cup brown sugar, firmly packed

2 cups water

1. In a large pan, cook pork ribs over medium-high heat, turning often, until browned on all sides.
2. Add sherry and the 1/2 cup water. Bring to a boil; then reduce heat, cover, and simmer for 1 hour.
3. Meanwhile, in a medium-size pan, combine salt, pepper, lemon, onion, chili powder, celery seeds, vinegar, Worcestershire, ketchup, sugar, and the 2 cups water. Bring to a boil; then reduce heat and simmer, uncovered, stirring occasionally, for 1 hour. Remove from heat.
4. Let ribs cool in cooking liquid for 30 minutes; then drain ribs and arrange in a large, shallow baking pan. Pour sauce over ribs and bake in a 300*F (150*C) oven until meat is very tender when pierced, about 1 hour.

Makes 6 servings.