4 bone-in ribs
2 (3 ounce) cans stewed tomatoes with green chile peppers
1/2 medium head cabbage, shredded
3 cups tomato paste
1 large onion, diced
1 (8 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
Place ribs in a large plastic bag, seal and crush tomatoes and bell peppers. Drizzle with tomato paste and onion. Stuff the inside of the bag with the ribs. Cover with cabbage and season with salt and pepper and bell peppers.
Meanwhile, add the casserole, tomato paste, tomato onion, sour cream, chicken soup and soup into the bag, shaking to coat.
Place ribs in bag and seal tightly.
Trim the ribs on both sides, and place with the ribs in bag on preheated grill for about 30 minutes to 1 hour. Remove ribs from marinade and serve with ribs, tomato sauce, tomato paste mixture, and onion (optional)
This was really good. However I did change the amount of sugar to just iron. I didn't have any butter but made this without it and it came out so good. Will definitely try without the butter.
I submitted this recipe as an appetizer. It was a hit and amazing. However, I experienced it first hand with one misbegotten ingredient. Three bites and I'm already thinking of new ways to utilize it.
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