"You'll need extra dinner napkins when you serve these tender ribs because they're so finger-lickin' good. The thick and tangy sauce has bits of celery and onion as well as a cayenne pepper kick. The ribs are perfect for summer picnics. -Nancy Horsburgh, Everett, Ontario"
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Ingredients2 h 40 m servings
Original recipe yields 6 servings
- In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350 degrees F for 1 hour. Meanwhile, in a skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
- Drain ribs; brush with some of the sauce. bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce.
ReviewsRead all reviews 2
I have used this recipe as a barbecue sauce base for years. We prefer it to some others because it is not too sweet and cloying. Tends to produce a lighter coating on the ribs. I have only gi...