Have ribs in even-sized pieces to fit wide mouth canning jars.

Grill or roast until partially cooked (about half-way done).

Remove bones; salt and pepper, to taste.

Pack meat into hot canning jars, leaving 1 inch head space. Cover with hot barbecue sauce or spicy hot tomato sauce, leaving 1 inch head space. Add 1/2 teaspoon salt to each pint, 1 teaspoon salt to each quart jar.

Wipe jar rim; place lids and rings and adjust. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 lbs pressure.

======
CM

http://www.cooks.com