Bar-B-Que

	1 26-ounce bottle catsup
	1 26-ounce bottle water
	2 ½ heaping tablespoons mustard
	1 teaspoon ground allspice
	3 tablespoons brown sugar
	½ teaspoon garlic powder
	1 tablespoon salt
	2 tablespoons liquid smoke
	3 tablespoons vinegar
	1 small diced onion

Simmer all of the above until onions are done. Cool down and run through a blender until mixture is smooth.

Years ago I would make this sauce up, not using a recipe. Sometimes I would get it right, sometimes I would not. Margaret told me to start writing down each time what I put in it until I hit the right mixture. I finally got it down the way I wanted. This is good on pork and chicken, but on chicken I like to increase the mustard a little.

	2-3 pounds spareribs
	1 ½ cups crushed pineapple, drained
	1 ½ cups favorate bar-b-que sauce

Arrange spareribs in shallow baking pan. Mix bar-b-que sauce with crushed pineapple. Pour over and between spareribs. Bake in a preheated 400° F oven for 20 minutes, then lower the temperature to 250° F and bake for 2 to 2 ½ hours or until tender