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Nutrition Facts
Serving Size 1 (859g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon celery salt 1/4 teaspoon fresh ground pepper
Calories 1371
Calories from Fat 739		(53%)
Amount Per Serving		%DV
	Total Fat 82.1g	126%
	Saturated Fat 30.0g	149%
	Monounsaturated Fat 37.0g
	Polyunsaturated Fat 7.4g
	Trans Fat 0.0g
Cholesterol 275mg		91%
Sodium 1040mg		43%
Potassium 1153mg		32%
Total Carbohydrate 102.0g		33%
	Dietary Fiber 2.1g	8%
	Sugars 90.7g
Protein 57.2g		114%
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Recipe #8701 | 1¼ hours | 10 min prep | add private note

⁽³³⁵⁾ RATE IT NOW Print Recipe

By: Beverly Carson
Apr 1, 2001

After not being able to find restaurant ribs that satified my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect. Hope you enjoy them too.

SERVES 4 -6 , 3 lbs Ribs (change servings and units)

Ingredients

3 lbs pork back ribs
1 (8 ounce) jar honey
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons Old Bay Seasoning
1/2 teaspoon onion powder
1/4 teaspoon celery salt
1/2 cup dark brown sugar
1/4 teaspoon fresh ground pepper
1 medium onion, grated or finely chopped
12 ounces barbecue sauce
1/4 cup white sugar

Directions

1
Place all ingredients together in large roasting pan (i use bottom of turkey roaster).
2
Cut ribs apart for easier serving.
3
Mix together making sure to coat all ribs with this semi-dry paste.
4
Spread ribs out evenly on bottom of pan.
5
cover lightly with foil.
6
Bake at 375 degrees for approximately 1 hour.
7
Turning or stirring occasionally.
8
You can use broiler for these ribs, just watch more closely, and adjust cooking time.

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Featured Reviews for This Recipe

From: Chef #1422263

On Nov 8, 2009

i thought this recipe was great. I enjoyed the sweet somewhat smokey flavor. But as some of the other reviews have said i cooked mine at 325 for four hours, so the meat would be falling off the bone. Also i think next time i will make another batch of the rub/sauce just for dipping. I did sprinkle a little more cayenne pepper,salt and black pepper over them when finished.

0 people found this review helpful

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From: Angel91805

On Oct 25, 2009

Love these ribs! DH actually pouts if I even think about trying a different recipe! So tasty! The only change I make is to cook them 3hrs at 325 degrees. Thanks for an awesome keeper!

1 person found this review helpful

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From: LittleMsMartha

On Aug 15, 2001

I have made this recipe many times to get rave reviews and licked the platter clean! The only alteration I make is I slow-cook the ribs at 325 degrees for about 3 hrs. This seems to allow the flavors more time to permeate the meat plus makes for ribs which melt in your mouth.

133 people found this review helpful

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From: Mirj

On Oct 31, 2001

We don't eat pork but the sauce sounded heavenly. I made the sauce and cooked two chickens, cut into 8 portions each, for 1 hour covered and then 1/2 an hour uncovered, basting every 10 minutes. It came out great, and what little that was left over tasted wonderful the next day cold!

63 people found this review helpful

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