Yield: 6 Servings
|3½ pounds||Country-style pork spareribs|
|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.