1 c. brown sugar
2 tsp. celery salt
2 tsp. onion salt
2 tsp. garlic salt
2 tsp. paprika
1 lb. ribs per person, cut finger food size
2 c. tomato juice
1/2 c. vinegar

Mix first five ingredients in flat pan. Trim off excess fat. Dip ribs into dry mixture and fry slowly in oil. When browned nicely, remove to paper towels and drain and get rid of fat in pan. Mix 2 cups of tomato juice with 1/2 cup vinegar. Line up the ribs in a 9 x 12 inch baking dish, overlapping a bit. Pour tomato mixture over top evenly; cover with foil and bake slowly (325 degrees) for 1 1/2 to 2 hours or until tender.