1 c. tomato juice
1/2 c. chopped onions
1/2 c. brown sugar, firmly packed
1 tsp. dry mustard
1/2 c. vinegar
1 tbsp. Worcestershire sauce
1/4 c. vegetable oil
6 lbs. pork ribs in 2 pieces

Combine all ingredients, except ribs, in medium size mixing bowl. Place ribs in large (17 x 12 x 2 1/2 inch) Redi-Pan roasting pan; pour sauce over ribs. Cover with heavy duty Reynolds Wrap and marinate in refrigerator 3 hours. Preheat oven to 350 degrees. Bake, covered, 55 minutes. Remove foil; turn ribs over. Bake, uncovered, 55 minutes, basting every 15 minutes. To serve, cut into 2 to 3 rib sections. Makes 6 servings.