You can enjoy these oven-baked ribs any time of year...and the spicy barbecue sauce is really easy to make, and so much better than store-bought.
cost per recipe: $9.57
The price is determined by the national average.
pounds baby back pork sparerib
tablespoon olive oil
large onion, chopped (about 1 cup)
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup or Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup
cup packed brown sugar
tablespoons cider vinegar
teaspoons hot pepper sauce
Heat the oven to 400°F. Line a large roasting pan with aluminum foil. Place the ribs into the pan and cover.
Bake for 45 minutes. Uncover the pan and pour off any fat.
Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the soup, brown sugar, vinegar and hot pepper sauce and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the sauce is slightly thickened.
Pour the soup mixture over the ribs.
Bake, uncovered, for 30 minutes or until the ribs are fork-tender. Cut the ribs into serving-sized pieces. Return the ribs to the pan and toss to coat with the sauce.