Hearty ribs and beans

Yield: 6 Servings

Measure Ingredient
3½ pounds Country-style pork spareribs
¼ cup Water
1 can (14 1/2 oz) tomato sauce
1 \N Envelope dry onion soup mix
⅓ cup Packed brown sugar
2 tablespoons Prepared mustard
⅛ teaspoon Hot pepper sauce
2 cans (15 1/2 oz each) great northern beans, rinsed and drained
2 cans (15 1/2 oz each) kidney beans, rinsed and drained
1½ cup Thinly sliced celery
1 \N Sweet red pepper, thinly sliced

Place ribs in an ungreased 13-in x 9-in x 2-in baking dish; add water.

Cover and bake at 350 for 1½ 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 ½ 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@...> on Jan 21, 1997.

Similar recipes