This is another one of those recipes that both my Mom and and Brock’s Mom has made for years and it can be made with any kind of rib or spare rib. I get a little sheepish at the number of comfort food recipes that we love that have condensed soup in them, but that doesn’t mean I’ll ever stop making them – and the girls love them! I don’t feel so bad about cheating with canned soup when they gobble seconds of brown rice, green beans and Saucy Ribs.
1 to 1 1/2 sections of pork back ribs – about 10 ribs
1 can (10 oz/284 mL) tomato soup
3/4 c. brown sugar
1/4 c. EACH vinegar AND ketchup
1 t. EACH Worcestershire sauce AND chili powder
Preheat the oven to 350 and cut the ribs into 1’s or 2’s and place them meat side down in a greased casserole dish of the appropriate size (I use my 4L Corning Ware dish).
Combine the other ingredients in a small saucepan and whisk together on medium heat until it just starts to boil. Remove from heat and pour the sauce over the ribs.
Cover the casserole and cook them for 1 1/2 to 2 hours.