4-1/2 - pounds country-style pork ribs

2 - cans (14-1/2 ounces) diced tomatoes with sweet onions

1-1/2 - cups water

1 - cup ketchup

1/2 - cup cider vinegar

1/2 - cup Worcestershire sauce

1/2 - cup brown sugar, packed

3 - Tablespoonpaprika

1 - Tablespoon dry mustard

1 - teaspoon salt

1/2 teaspoo ground red pepper

2 - cups uncooked long-grain rice

• Put ribs in a 13-inch x 9-inch baking dish. Bake, uncovered for 1 1/2 hours.
• In a medium saucepan, add tomatoes, water, ketchup, vinegar, Worcestershire sauce, brown sugar, paprika, dry mustard, salt, and red pepper. Bring to a boil. 
• Reduce heat to medium-low and simmer for 15 minutes. Set aside and keep warm.
• Next, from the meat pan drain the rib juice. Over the ribs, pour about 2 cups of BarBQ sauce. Cover pan loosely with foil. 
• Baking for an additional 30 to 45 minutes or until ribs are tender. 
• According to package directions, cook rice and keep warm. 
• Serve ribs over rice along with extra sauce.