Mid-century recipes were buck wild. People who'd grown up with six ingredients suddenly had access to exotic raw materials like cheese from Switzerland, and they were doing mad science in a casserole dish. It was fusion cuisine from people who would not recognize sushi as intended for human consumption.

This is my grandmother's recipe for ribs, which means it's 1950s American suburban cuisine. It's not high culture... but it's not bad, and you'd never try it otherwise.

Par-bake 5 lbs of pork ribs, in a deep pan, in the oven, at 325 degrees Farenheit.

While that's happening, mix a sauce from the following:

8 oz dark corn syrup or molasses
40 oz ketchup (seriously)
1 small onion, diced
3 cloves garlic
~16 oz canned mandarin oranges (or pineapple)
12 whole cloves
1 cups vinegar (white wine vinegar or apple cider vinegar)
3 tbsp "salad oil" (i.e. some lightly-flavored vegetable oil)
4 oz French's yellow mustard (again, seriously)
1 tsp salt
1 tsp pepper
3 oz Heinz 57 (a steak sauce, similar to A1)
2 tsp Worcestershire
1 tsp Tabasco
3 tbsp butter

Apparently I don't have the intended cooking times on this computer, so you'd have to bodge other recipes for ribs in sauce. Use a mat thermometer and don't worry about it. Basically just get them half-done, then pour on this "Polynesian" sauce, and check temperature / baste every so often. The result is a very sweet, tangy meat, with abundant extra sauce intended to go over fresh short-grain rice. Because I expect my grandmother died without ever hearing the word "basmati." My family stole the basis for this from Good Housekeeping, and they've only sent goons after us, like, twice. Incidentally you get about twenty pounds of ribs per goon.