I thought you'd be interested in a really good spare rib recipe, even though
it involves a little extra work to make. It seems that it varies a fair bit
from the USA recipe postings, probably because it comes from western
Canada. Anyways:

Take two full racks of pork baby back ribs, thawed or fresh

Add six cups of boiling water to two packages of powdered onion soup (I use
Liptons), in a roasting pan
Mix in one litre (1 qt US+/-) lemon juice
4 tbsp liquid garlic
1 tbsp (more if you like it) Louisiana hot sauce
1 cup soya sauce
1 can condensed consomme soup

Bring liquids to a boil, and mix thouroughly. Add ribs and simmer for 20
minutes.

Remove from heat and let ribs marinate for 12 hours.

Place ribs on broiler pan, sprinkle with Lowry's Seasoning Salt and cook at
325 for 1.5 hours, bone side down.

Season with a generous layer of your favorite barbecue sauce, and continue
cooking another 30 minutes.

Note:
The lemon juice is used as it is a mild acid that tenderises the meat, and
gives it a unique taste. I don't know if Louisiana Hot sauce is brand
specific; any tobasco or equivalent sause gives the same result. However,
I've only found the Lowry's Seasoning Salt to be worthwhile in cooking this.
The other brands just don't do it.

Two racks of ribs will satisfy four people, in our family.

Best Regards

John