Hearty Ribs And Beans
|Pork spareribs||3 1⁄2 Pound|
|Water||1 1⁄4 Cup (20 tbs)|
|Canned tomato sauce||14 1⁄2 Ounce (1 Can)|
|Dry onion soup mix||1 Packet|
|Packed brown sugar||1 1⁄3 Cup (21.33 tbs)|
|Prepared mustard||2 Tablespoon|
|Hot pepper sauce||1⁄8 Teaspoon|
|Canned great northern beans||31 Ounce, drained, rinsed (Two 15 1/2 Ounce Cans)|
|Canned kidney beans||32 Ounce, drained, rinsed (Two 16 Ounce Cans)|
|Celery||1 1⁄2 Cup (24 tbs), thinly sliced|
|Sweet red pepper||1 , 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 1 1/2 hours.
Drain, reserving liquid; skim fat.
Set ribs aside.
Add enough water to liquid to equal 1 cup; place in a saucepan.
Add the tomato sauce, soup mix, sugar, mustard and hot pepper sauce.
Simmer for 10 minutes; remove 1/2 cup.
To the remaining sauce, add beans, celery and red pepper.
Pour in- to the baking dish; add ribs.
Pour reserved sauce over ribs.
Cover and bake for 45 minutes.