The country style ribs can also be braised in a Dutch oven on top of the range for 45 to 60 minutes.

Hearty Ribs and Bean Bake

3 to 3 1/2 pounds pork country style ribs
1 (15-ounce) can tomato sauce
1 envelope onion soup mix
1/3 cup brown sugar, packed
2 tablespoons prepared mustard
1/8 teaspoon hot sauce
3 cups cooked*, drained small white beans or 2 (16-ounce) cans, drained
3 cups cooked*, drained red kidney beans or 2 (16-ounce) cans, drained
1 to 1 1/2 cups thinly sliced celery
1 sweet red or green pepper, cut in thin strips

1. Heat oven to
2. Place ribs in 13 x 9-inch baking dish; add 1/4 cup water. Cover tightly and cook in moderate oven, 350°F (175°C), 1 1/4 hours; remove to absorbent paper. Pour off cooking liquid and reserve.
3. Combine tomato sauce, onion soup mix, brown sugar, prepared mustard and hot pepper sauce in small saucepan and cook slowly 10 minutes.
4. Remove excess fat from cooking liquid; add enough water to remaining liquid to make 1 cup. Stir into tomato sauce mixture.
5. Combine small white and red kidney bean mixture into baking dish. Arrange ribs on top of bean mixture; brush with sauce. Cover tightly and cook in moderate oven, 350°F (175°C), 30 to 45 minutes; remove to warm platter.

Makes 6 servings.

*For best results, soak and cook dry beans by preferred method.

Recipe provided courtesy Calilfornia Dry Bean Board.