| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Pork | 6 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Country-style pork spareribs |
| 1/4 | c | Water |
| 1 | cn | (14 1/2 oz) tomato sauce |
| 1 | Envelope dry onion soup mix | |
| 1/3 | c | Packed brown sugar |
| 2 | tb | Prepared mustard |
| 1/8 | ts | Hot pepper sauce |
| 2 | cn | (15 1/2 oz each) great northern beans, rinsed and drained |
| 2 | cn | (15 1/2 oz each) kidney beans, rinsed and drained |
| 1 1/2 | c | Thinly sliced celery |
| 1 | Sweet red pepper, thinly sliced |
INSTRUCTIONS
Place ribs in an ungreased 13-in x 9-in x 2-in baking dish; add water. Cover and bake at 350 for 1 1/2 hours. Drain, reserving liquid; skim fat. Set ribs aside. Add enough water to liquid to equal 1 cup; place in a saucepan. Add tomato sauce, soup mix, sugar, mustard and hot pepper sauce. Simmer for 10 minutes; remove 1/2 cup. To the remaining sauce, add beans, celery and red pepper. Pour into the baking dish; add ribs. Pour reserved sauce over ribs. Cover and bake for 45 minutes. Recipe by: Marlene Muckenhirn (ToH Feb/Mar 96) Posted to EAT-L Digest 20 Jan 97 by Sean Coate <swcoate@PEGANET.COM> on Jan 21, 1997.
A Message from our Provider:
“Religion is external, faith is internal.”