Prep : 10 minutes Bake : 1 hour 10 minutes Serves 6 to 8
3/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
3-1/2 to 4-1/2 pounds porl spareribs (2 racks)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 small onion , chopped
1 cup water
1/2 cup light corn syrup
1/2 cup ketchup
1/4 cup cider vinegar
2 tablespoons Worcestshire sauce
2 teaspoons chili powder
1 teaspoon hot pepper sauce
1/2 teaspoon ground cinnamon
1 . Combine garlic powder, salt and pepper; rub onto both sides of ribs. Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan.
2 . Bake at 325° for 30-35 minutes; drain. Combine sauce ingredients; pour over ribs. Bake 50-60 minutes longer or until meat is tender, basting occasionally. Cut into serving-size pieces. Yield: 6-8 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
If you're really hungry, there's nothing like a rack of these ribs! They're a great summertime treat, but our family also traditionally enjoys them with side dishes of coleslaw and beans during the football games on New Year's Day.