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...
Rib Sauce
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
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Mmmm, your sauce recipe sounds good :) I might try it the next time I make ribs :)
I used to always do the hot water bath, but any more I just make sure the jar and the contents are both blazing hot when they go in. I've never had a problem, but I guess if you were uncomfortable, it would be easy to just ladle the contents into freezer containers and use it that way...I do that with a spaghetti sauce I make and it comes out great...
BTW, if you like old-fashioned chili sauce, the rib recipe without the garlic is the same thing. My Aunt Audrey made the world's best chili sauce, won all kinds of prizes at the County fair for it, and we just adapted it for rib sauce by lavishing the DH's home-grown garlic into it. I remember when I was a kid, I had my tonsils out, and had all kinds of ice cream and jello pudding etc etc etc, finally my Mother made her home-made meatloaf with chili sauce poured over it...the aroma the aroma the aroma...now the chili sauce makes a crispy crust over the top of the meatloaf...I ate it anyway, going YEOW EEK YEOUCH all the time WORTH EVERY PANG!!!! :confetti:
Do you do a hot water bath for your canning or do you put in a pressure cooker. I am very leary about canning tomatoes as they can be dangerous if not canned properly. The sauce sounds really yummy. I would be temped to freeze this recipe for safety reasons.