Recipe by andypandy
fast easy and delicious, use ribs or chicken.
Top Review by CarrolJ
I was a little disappointed with the flavor. For some reason this was a little too sweet for my taste. I think it would be improved with the addition of some liquid smoke and perhaps a little more chili powder. BTW since the chef said that this could be made with other cuts of pork...I cut about 1 1/2 x 4 inch strips from a pork tenderloin. I will make this again because I think a little fine tuning will make it a wonderful new way to cook those huge pork tenderloins I get from Sam's club so cheaply. Made for Spring PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
- 1360.77 g pork ribs, of choice (this amount is estimated)
- 236.59 ml brown sugar
- 29.58 ml brown sugar
- 14.79 ml chili powder
- 14.79 ml celery seeds or 1.23 ml celery salt
- 4.92 ml table salt
- 566.99 g condensed tomato soup
- 141.74 g water
- 78.07 ml white vinegar
Directions See How It's Made
- Combine brown sugar, celery seed, chilli powder and salt to make a rub.
- Rub all over racks of ribs, both sides.
- Lay in a roasting pan.
- Place in oven uncovered at 350 degrees and bake for 45 minutes, turning and rotating every so often.
- Drain off some of the fat if desired.
- Combine the two 10 ounce cans of tomato soup with water, vinegar.
- Pour over all the ribs after the 45 minutes is done.
- Cook now covered for 2 1/2 hours basting and turning every so often.
- Can brown more uncovered the last half hour of cooking.
- This can also be done wrapped in foil on the bbq.
- cooking first with the rub in sealed foil, opening and resealing with the liquids, that is how we always made them for the cottage outings.