By jusme on May 28, 2008
"This recipe originally came from the Better Homes and Gardens Cookbook. My mom and grandma have been making it since I can remember. Don't skip the onion on top, even if you don't like onion; it's a subtle addition that makes the meat really yummy."
Serving Size: 1 (567 g)
Servings Per Recipe: 4
"My mother-in-law introduced my husband and I to this recipe. We really enjoy the flavor and the meat is so tender. We get two racks of ribs and have the butcher remove the membrane and slice the racks into individual ribs. We also spend a couple buck and get a disposable roasting pan. These things make it all easy-peasy. Lastly, we double the sauce and are liberal with the hot sauce and it still doesn't end up spicy hot, just flavorful."