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Spareribs with Gravy

2 to 2 1/2 pounds of pork spareribs, cut into 4 serving size pieces
2 teaspoons of salt
1/4 teaspoon of pepper
1 tablespoon of Worcestershire sauce
1 teaspoon of commercial brown bouquet sauce
1 large onion, quartered
1/2 cup of coarsely chopped celery leaves
1 clove garlic, quartered
Cheesecloth
3 tablespoons of all purpose flour
1/3 cup of water
Hot cooked grits, optional

Combine spareribs and water to cover in a large Dutch oven. Add salt, pepper, Worcestershire sauce and bouquet sauce; stir well. Combine onion, celery leaves and garlic; tie securely in cheesecloth. Place cheesecloth bag in sparerib mixture. Bring to a boil; cover and simmer 2 hours or until ribs are tender.

Remove spareribs to a warm serving platter and cover. discard cheesecloth bag, and reserve 2 cups cooking liquid in Dutch oven.

Combine flour and 1/3 cup water; stir until smooth. Pour flour mixture into reserved cooking liquid; cook, stirring constantly, until thickened and bubbly. Pour gravy over warm spareribs and serve immediately with hot cooked grits, if desired. Yield: about 2 to 4 servings

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