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.