| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pork |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Country-style pork spareribs |
| 1/4 |
c |
Water |
| 1 |
|
14 1/2 oz tomato sauce |
| 1 |
|
Envelope dry onion soup mix |
| 1/3 |
c |
Packed brown sugar |
| 2 |
T |
Prepared mustard |
| 1/8 |
t |
Hot pepper sauce |
| 2 |
|
15 1/2 oz each great |
|
|
northern beans rinsed |
|
|
and |
|
|
drained |
| 2 |
|
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.
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