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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Prep. time does not include marinating time. Ingredients:
3/4 cup bottled barbecue sauce (my favorite is head country) |
1/3 cup honey |
1/3 cup apple jelly |
1/4 cup catsup |
1/4 cup water |
1/4 cup finely chopped celery |
1 tablespoon brown sugar |
2 teaspoons sweet pickle relish |
1 1/2 teaspoons prepared mustard |
1/2 teaspoon ground cinnamon |
3 1/2 lbs pork back ribs, cut into 2 to 3 rib portions |
Directions:
1. In a medium saucepan combine barbecue sauce, honey, jelly, catsup, the 1/4 cup water, celery, brown sugar, relish, mustard, and cinnamon.
2. Cook and stir over medium heat until bubbly.
3. Reduce heat.
4. Simmer, uncovered, for 15 minutes, stirring frequently.
5. Remove from heat; cool.
6. Meanwhile, place ribs in a Dutch oven.
7. Add water to cover.
8. Bring to boiling.
9. Reduce heat and simmer, covered, 45 minutes or until tender.
10. Drain.
11. Cool slightly.
12. Place ribs in a 3-quart baking dish; pour cooled sauce over ribs.
13. Cover and chill 4 to 24 hours, turning ribs once or twice.
14. Before serving, remove ribs from sauce.
15. Reserve sauce.
16. Grill ribs directly over medium coals or broil 4 to 5 inches from heat for 15 to 20 minutes, turning and brushing with sauce once (watch closely to prevent burning).
17. Heat any remaining sauce until bubbly; pass with ribs.
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