Tender Oven-baked Pork Ribs and Baked Beans

Tender Oven-baked Pork Ribs
by Bev Edmon

1 rack of pork ribs
1/2 cup dry rub- your favorite mixture of seasonings
1 cup favorite BBQ sauce

(You can do 2 racks of ribs at the same time if your roasting pan is large enough.)

Heat oven to 325 degrees. Line a large roasting pan with aluminum foil. Coat rack of ribs with dry rub on both sides. Place rack meat side up in roasting pan. Add 1 cup water. Seal pan with Saran Wrap then with aluminum foil. Crimp edges to keep all the moisture inside. Bake for 2 hours. Carefully uncover. Steam has built up inside the pan. Pour off liquid that has accumulated. Brush ribs on top with BBQ sauce. Place back in oven for 1/2 hour. (At this point, you could also put rack on grill to brown.) Remove from oven and cool for 10 minutes. Slice rack in 2 rib sections. Serve with extra sauce.

Baked Beans
by Joanne Matson

2 cans Bush's "Original" baked beans
1/2 large onion, diced
2 strips of thick bacon
Ketchup, about 1/2 c.  
Mustard, about 1-1/2 t.
Brown Sugar, about 1 T.
Vinegar, about 1 t

Dice bacon and cook in frying pan. Remove from pan and add to beans. Saute onion in bacon fat for a few minutes; add to baked beans. Add remaining ingredients, to taste, and cook in Crockpot on high for about 3 hours (while I was at church).

Serving suggestion: Add a light spinach salad and enjoy with family!