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 don’t keep condensed soup in the pantry anymore but once in a while exceptions are made – this is tastiest on rice with a large serving of roasted vegetables – but we’ll also happily tuck into mashed potatoes and canned green beans – enjoy!
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. Serve up as you wish and watch them disappear!
- Category: Pork, Ribs