Hearty ribs and beans
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Country-style pork spareribs |
| ¼ | cup | Water |
| 1 | can | (14 1/2 oz) tomato sauce |
| 1 | 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 | Sweet red pepper, thinly sliced | |
Directions
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.