Sauté garlic in butter in a heavy saucepan. Stir in catsup, chili sauce, sugar, mustard , Worcestershire sauce, celery seeds, hot sauce, salt, and water. Bring to a boil . Remove from heat, and set aside.
Place spareribs and water to cover in a large Dutch oven. Bring to a boil . Reduce heat; cover and simmer 45 minutes or until tender. Drain well.
Place ribs, bone side down, on grill over slow coals. Grill 10 minutes; turn meaty side down, and cook 10 minutes. Cook 10 to 15 additional minutes, turning and basting often with sauce.
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