4 pounds baby back pork sparerib1 tablespoon olive oil1 large onion, chopped (about 1 cup)1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.25 cup packed brown sugar2 tablespoons cider vinegar2 teaspoons hot pepper sauce
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.