Monday, July 25, 2016

Spicy Baby Back Ribs


What You'll Need

  • 4 pounds baby back pork spareribs 
  • 1 tablespoon olive oil 
  • 1 large onion, chopped (about 1 cup) 
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup orCampbell’s® Healthy Request® Condensed Tomato Soup 
  • 1/4 cup packed brown sugar 
  • 2 tablespoons cider vinegar 
  • 2 teaspoons hot pepper sauce

How to Make It

  1. Heat the oven to 400°F. Line a large roasting pan with aluminum foil. Place the ribs into the pan and cover.
  2. Bake for 45 minutes. Uncover the pan and pour off any fat.
  3. 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.
  4. Pour the soup mixture over the ribs.
  5. 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.