Cooking Directions

• Heat the oven to 400°F. Line a large roasting pan with aluminum foil. Place the ribs into the pan and cover.
• Bake for 45 minutes. Uncover the pan and pour off any fat.
• Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the soup, brown sugar, vinegar and hot pepper sauce and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the sauce is slightly thickened.
• Pour the soup mixture over the ribs.
• Bake, uncovered, for 30 minutes or until the ribs are fork-tender. Cut the ribs into serving-sized pieces. Return the ribs to the pan and toss to coat with the sauce.

Ingredients

• 4 pounds baby back pork sparerib
• 1 tablespoon olive oil
• 1 large onion, chopped (about 1 cup)
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.25 cup packed brown sugar
• 2 tablespoons cider vinegar
• 2 teaspoons hot pepper sauce