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| 3 1/2 x ca. 450 g | Country-style pork spareribs |
| 1/4 Tasse | water |
| 1 Dose | (14 1/2 oz) tomato sauce |
| 1 | Envelope dry onion soup mix |
| 1/3 Tasse | brown sugar packed |
| 2 Esslöffel | mustard prepared |
| 1/8 Teelöffel | pepper sauce hot |
| 2 Dose | (15 1/2 oz each) great northern beans, rinsed and drained |
| 2 Dose | (15 1/2 oz each) kidney beans, rinsed and drained |
| 1 1/2 Tasse | celery thinly sliced |
| 1 | Sweet red pepper, thinly sliced |
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Place ribs in an ungreased 13-in x 9-in x 2-in baking dish; add water. Cover and bake at 350 for 1 1/2 hours. Drain, reserving liquid; skim fat. Set ribs aside. Add enough water to liquid to equal 1 cup; place in a saucepan. Add tomato sauce, soup mix, sugar, mustard and hot pepper sauce. Simmer for 10 minutes; remove 1/2 cup. To the remaining sauce, add beans, celery and red pepper. Pour into the baking dish; add ribs. Pour reserved sauce over ribs. Cover and bake for 45 minutes.
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