carrots, diagonally sliced
beef broth, reduced sodium
barbecue sauce, bottle
1Preheat oven to 425 degrees.
2Sprinkle ribs with salt and pepper; place in single layer in a large roasting pan.
3Roast ribs 1 hour, until nicely browned and some of the fat is rendered, turning once.
4Transfer ribs to a large plate; drain all but 1 tablespoon drippings from pan.
5To drippings, stir in garlic, carrots and onion.
6Return to oven and roast 15 to 20 minutes.
7Reduce oven temperature to 325 degrees.
8To vegetables in pan, stir in barbecue sauce, tomato sauce, broth and 1/2 cup water.
9Return ribs to pan, spooning some sauce over them.
10Tightly cover with foil.
11Bake ribs 1 3/4 hours, or until very tender, turning once.
12Skim fat off surface. Serve with Tasty rice and a tossed salad.