Spicy Baby Back Ribs
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.
Ingredients
4 pounds baby back pork sparerib
1 tablespoon olive oil
1 large onion, chopped (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.25 cup packed brown sugar
2 tablespoons cider vinegar
2 teaspoons hot pepper sauce
1 tablespoon olive oil
1 large onion, chopped (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.25 cup packed brown sugar
2 tablespoons cider vinegar
2 teaspoons hot pepper sauce
Instructions
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.
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.
Spicy Baby Back Ribs
Print
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.
Ingredients
4 pounds baby back pork sparerib
1 tablespoon olive oil
1 large onion, chopped (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.25 cup packed brown sugar
2 tablespoons cider vinegar
2 teaspoons hot pepper sauce
1 tablespoon olive oil
1 large onion, chopped (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.25 cup packed brown sugar
2 tablespoons cider vinegar
2 teaspoons hot pepper sauce
Instructions
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.
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.
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