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Ingredients
- 1/2 c. butter
- 1 med. clove garlic, finely minced
- 1 env. Lipton onion-mushroom recipe soup mix
- 1 (16 ounce.) can tomato puree
- 1/2 c. brown sugar
- 1/4 c. brown sugar
- 1/4 c. soy sauce
- 1/4 c. white vinegar
- 1/4 c. chili sauce
- 5 lbs. spareribs, country-style or possibly baby back ribs
Directions
- Preheat oven to 375 degrees. In large saucepan, heat butter and cook garlic with onion-mushroom recipe soup mix over medium heat 1 minute or possibly till garlic is golden brown. Stir in tomato puree, sugar, soy sauce, vinegar, and chili sauce. Bring to a boil, then simmer, stirring occasionally 15 min.
- Meanwhile, in large aluminum-foil-lined baking pan or possibly broiler rack, arrange spareribs, meaty side up, and bake 20 min. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 min or possibly till spareribs are done. Makes about 12 appetizer or possibly 7 main dish servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2870g | |
| Calories 6208 | |
| Calories from Fat 4178 | 67% |
| Total Fat 465.74g | 582% |
| Saturated Fat 178.17g | 713% |
| Trans Fat 3.49g | |
| Cholesterol 1514mg | 505% |
| Sodium 9220mg | 384% |
| Potassium 7962mg | 227% |
| Total Carbs 242.46g | 65% |
| Dietary Fiber 16.5g | 55% |
| Sugars 201.28g | 134% |
| Protein 265.22g | 424% |
