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About Me
- Coralie Cederna Johnson
- As a lover of all things vintage, I write about our cottage home, inspirational decorating, vintage finds, thrifty buys, and old-time recipes. I have many additional interests such as reading, writing, blogging, arts and crafts, and quilting...I write about these interests as well as about family, friends, shelties, nature and hobbies.
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BLESSINGS to all the generous CHURCH LADIES who share the RECIPES so dear to their hearts!
My favorite 1950's CHURCH LADY! My loving, caring, dedicated MOM!
Big Sisters, Corinne & Coralie!
Little Sister, Connie!
Cousin Hulda & Me!
The Story of Spry!
The Microwave Story!
I don't know what taco sauce is? What could I substitute for it? My sweet husband said he wants ribs this week. You are reading his mind this morning. LOL
ReplyDeleteThis sounds delightful...thanks for the reipe..
ReplyDeleteI didn't think they had taco sauce "back in the day"!
ReplyDeleteJeanette,
ReplyDeleteWe don't care for hot sauces at our house so I have not used any when making this recipe but you could substitute salsa sauce for the taco sauce if desired! We love the ribs made without any type of hot sauce!
Hope that helps! Please let me know how you make them and how you like them! Thanks for your question!
Coralie
Sue,
ReplyDeleteTaco sauce has been around for a while. In 1941, A salsa line of sauces, both red and green taco and enchilada sauces were marketed by the La Victoria Company of California. In 1952, La Victoria Foods introduced the first commercial taco sauce in the U.S.
Thanks for your question!
Coralie
Oh my goodness me, this sounds wonderful!! Can't wait to try it :)
ReplyDeleteThis with the Eisenhower beans - what a meal!
ReplyDeleteAnnie! I agree! Great combo!!!
ReplyDeleteOK, on my list! Love your posts! Thank you!
ReplyDeleteCoralie, this sounds wonderful. I have to try these ribs..they are my favorite, and I like them most anyway. And with my ribs..I want collard greens and hot buttered cornbread. Yummmmmm.
ReplyDelete*deep sighs here..now I'm so craving ribs and collard greens.