Serves: 4
Prep.Time: 15 minutes + 1-1/2 hours baking
3 pounds Country-Style Pork Ribs
1/2 cup Water
1 can Tomato Sauce (15-oz.)
1 envelope Dry Onion Soup Mix
1/3 cup packed Brown Sugar
1 tablespoon Dijon mustard
1/4 teaspoon Tabasco sauce or to taste
1 can Great northern beans (16-oz.) -- rinsed and drained
1 can Red Kidney beans (16-oz.) -- rinsed and drained
1 rib Celery -- diced
1/2 medium Red or Green Pepper -- diced
Preheat oven to 350 degrees. Place ribs in 13x9x2 baking pan with water; cover tightly (if using a pan with a cover, insert a layer of foil to seal). Bake 1 hour; remove ribs to a plate, reserving cooking liquid in a measuring cup. Meanwhile, in a small saucepan, combine tomato sauce, soup mix, brown sugar, mustard and Tabasco; cook slowly 10 minutes. Add enough hot water to pan juices to make 1 cup; stir into sauce. In same baking pan, combine beans, celery and pepper, plus all but 1/2 cup of sauce; mix well. Place ribs on top; pour remaining sauce evenly over ribs. Cover tightly; bake 30-35 minutes or until tender.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved