3-1/2 pounds pork spareribs
1/4 cup water
1 (15-ounce) can tomato sauce
1 package dry onion soup mix
1/3 cup firmly packed brown sugar
2 tablespoons prepared mustard
1/8 teaspoon liquid hot pepper sauce
1 (16-ounce) can white beans
1 (16-ounce) can kidney beans
1 cup celery, sliced
1 green bell pepper, sliced
Place pork spareribs in 13 x 9-inch baking dish; add water. Cover tightly and cook at 350*F. for 1 1/4 hours; drain any liquid and reserve.
Combine tomato sauce, dry onion soup mix, brown sugar, prepared mustard, and liquid hot pepper sauce in a small saucepan and cook slowly for 10 minutes. Remove the fat from the cooking liquid then add enough water to make 1 cup. Stir into the tomato sauce mixture.
Combine white beans, kidney beans, sliced celery, thinly sliced green bell pepper, and all but 1/2 cup of the sauce. Place the bean mixture into the baking dish and arrange the ribs on top; brush with the reserved sauce. Cover tightly and cook at 350*F. for 30 to 45 minutes.
Makes 4 servings.