Yield: 6 servings

1/2 cup orange marmalade
1/4 cup lemon juice
1/8 teaspoon ground cinnamon
1 teaspoon vinegar
4 pounds spareribs
1 (10 ounce) can beef gravy
1 (16 ounce) can whole berry cranberry sauce

Cut ribs into serving size pieces; place in Dutch oven or large kettle. Cover with water and bring to boil. Reduce heat; cover and simmer for 45 minutes.

In a medium saucepan, combine gravy, cranberry sauce, marmalade, lemon juice and cinnamon; bring to boil. Reduce heat; simmer for 10 to 15 minutes or until thickened, stirring occasionally. Remove from the heat and stir in the vinegar.

Drain the ribs; place meaty side up in a greased 13 x 9 x 2-inch baking dish. Pour 1/2 cups of the sauce over the ribs. Cover and bake at 400 degrees F for 20 minutes.

Uncover and bake 15 to 20 minutes longer, or until meat is tender, basting every 5 minutes with the remaining sauce.