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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

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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Should Be Illegal Oven BBQ Ribs

Recipe #8701 | 1¼ hours | 10 min prep | add private note

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

Directions

  1. 1
    Place all ingredients together in large roasting pan (i use bottom of turkey roaster).
  2. 2
    Cut ribs apart for easier serving.
  3. 3
    Mix together making sure to coat all ribs with this semi-dry paste.
  4. 4
    Spread ribs out evenly on bottom of pan.
  5. 5
    cover lightly with foil.
  6. 6
    Bake at 375 degrees for approximately 1 hour.
  7. 7
    Turning or stirring occasionally.
  8. 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: Chichi244

On Jun 30, 2009

Hubbie says their as good as restaurant ribs! I was a bit surprised by the amount of sugar it called for. I didn't add the 1/4 cup of white sugar and we both agreed we wouldn't want it any sweeter. I may leave out the brown sugar as well next time and just have the honey as sweetener (plus, most BBQ sauces have sugar in them as well!). Baked them at 350c for 2 hours and they were nice and tender.

0 people found this review helpful

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  • From: Chef #1099158

    On Jun 28, 2009

    Help. Once I mixed my ingrediants togeter it was very much a liquid and not a dry rub as the receipe described. After cooking the ribs I did not end up with a sticky sauce but a lot of liquid in the bottom of the pan. Can anyohne tell me what I did wrong?

    0 people 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.

    125 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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  • Read all 322 reviews

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