I'm posting this now because the tomatoes are so good right now...in the summer we do ribs on the BBQ, and use recipes similar to Jeep's, but in the winter we generally bake them in the oven. I make this sauce at this time of the year, and then pull it out of the pantry over the winter so we can enjoy it -- it's easy to make...
This stuff is phenomenal with spareribs, and with meatloaf.
We generally make a separate large batch with as much garlic in it as we think society will tolerate. We cut up the spareribs, marinate them in the sauce all day, and then bake them in a 350 oven for 1-1/2 to 2-1/2 hours. Cover until the last twenty minutes or so. Then uncover it and maybe jack up the heat to 400 or so, to let the sauce caramelize a bit. Wait til you come into the house on a cold day and smell that baking.
2 quarts tomatoes
2-3 big onions, chopped coarsely
1 and ½ cups white sugar
½ cup vinegar
1 tsp salt
1 tsp cinnamon
½ tsp cloves
obscene amounts of chopped garlic
Scald the tomatoes to skin them and cut them up. Simmer everything together until the onions are cooked and the mixture is losing water.
Sterilize jars and put hot mixture in.
Makes 4-5 pints