Should Be Illegal Oven BBQ Ribs

Beverly Carson's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4-6

Yield: 3.0 lbs Ribs

• 3 lbs pork back ribs
• 1 (8 ounce) jar honey
• 1 teaspoon paprika
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• 2 tablespoons Old Bay Seasoning
• ½ teaspoon onion powder
• ¼ teaspoon celery salt
• ½ cup dark brown sugar
• ¼ teaspoon fresh ground pepper
• 1 medium onion , grated or finely chopped
• 12 ounces barbecue sauce
• ¼ 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.

Reviews

[LittleMsMartha]

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.

[Mirj]

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!

[Walt]

These are great.I make a similar version with the exception of a few small adjustments. Instead of the chili powder i use Asain chili and garlic sauce to taste. Then,just before they are done,say 5-10 mins.,i remove from the oven and put under a pre-heated broiler to give them just a bit of a "mouth feel",somewhat similar to an actual "bbq" ribs.