2 to 3 lb. fresh pork buttons or riblets

SAUCE:

1 (10 oz.) can tomato soup
1/2 can white vinegar (use empty soup can)
1 cup brown or Demerara sugar
1 heaping tbsp. chili powder
2 tsp. garlic powder
1 heaping tsp. black pepper

Place soup, vinegar, sugar and chili powder into a bowl and whisk until well mixed and smooth. Set aside.

Cut buttons into individual bones. Place into a small roasting pan and season with garlic powder, black pepper and salt.

Bake at 400°F covered for about 30 minutes (until browned). Drain off excess fat and liquid.

Add sauce to ribs and mix to coat ribs completely.

Cover and bake at 325°F for 45 minutes. Check at this time and if you want a thicker sauce, remove lid and cook for 15 to 20 minutes longer.

Serve over your favorite rice.

Note: Make this even stickier by using corn syrup instead of sugar. Spice up with a dash of cayenne or Louisiana hot sauce.

Submitted by: Tim Urbanovitch