1 medium onion, chopped
1 bottle (14 oz.) catsup
1/4 cup vinegar
1/4 cup brown sugar
1 Tablespoon Worchestershire sauce
1 teaspoon salt
4 pounds pork spareribs
3-4 handfuls hickory chips, soaked overnight in water
Saute onion in a small amount of vegetable oil until tender. Add remaining ingredients (except ribs) and bring to boil. Reduce heat and simmer 5 minutes. Brush generously on ribs and set aside to marinate at room temperature 1-2 hours. Place hickory chips with water into wood smoker and place on top of coals. Heat grill to lowest setting. Place ribs on topmost rack and smoke cook for 4-5 (or more) hours. After first 3 hours, brush ribs with more sauce, Turn and cook another 2-3 hours. You cannot overcook these ribs -- the longer you cook them, the more tender they'll be.
