4 to 4 1/2 lbs. pork ribs (I like country style), cut into serving size pieces
1 (12 oz.) bottle chili sauce (about 1 c.)
1 (10 oz.) jar plum jelly (grape is also good)
3-4 tbsp. hot sauce or 1/4 c. soy sauce

Place pork ribs meaty sides up on rack in aluminum foil-lined shallow roasting pan. Bake uncovered in 350 degree oven 45 minutes. Heat chili sauce, jelly and hot sauce to boiling in 1-quart saucepan, stirring constantly. Brush pork with about 1/2 cup of the sauce; bake until tender 45-60 minutes. While baking, brush 2 or 3 times with 3/4 cup of sauce.

To freeze this recipe, criss-cross 2 pieces heavy-duty aluminum foil in Dutch oven. Carefully mold foil into pan. Put in pork and pour remaining sauce over all; cool. Wrap pork in foil, remove from Dutch oven and label. Freeze up to 4 months.