1/2 c Butter or Margarine
1 ea Med. Clove Garlic
1 ea Envelope. French Onion Soup Mix
16 oz (1 Can) Tomato Puree
1/2 c Brown Sugar
1/4 c White Vinegar
1/4 c Chili Sauce
5 lb Spareribs
Garlic Clove should be finely chopped.
Country style spareribs can be used, but baby back ribs are the best.
Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic
with onion recipe soup mix over medium heat until garlic is golden. Stir in
tomato puree, sugar, soy sauce, vinegar and chill sauce. Bring to a boil, then
simmer, stirring occasionally, 15 minutes. Meanwhile, in large aluminum
foil-lined baking pan or broiler rack, arrange spareribs, meaty side up,
and bake 20 minutes.
Brush spareribs generously with sauce, then continue baking, meaty side
up, brushing occasionally with remaining sauce, 50 minutes, or until spareribs
Makes about 12 Appetizer or 7 main dish servings.