A sweet and tangy barbecue sauce, sprinkled with celery seed, coats these tender ribs. Chili powder and hot pepper sauce contribute to the mouthwatering appeal of these tender ribs.
—MARILYN BEERMAN WORTHINGTON, OH
PREP: 1 1/2 HOURS + STANDING • GRILL: 10 MIN. • MAKES: 6 SERVINGS
4 pounds bone-in country-style pork ribs
1 cup water
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon celery seed
1 teaspoon chili powder
1/8 teaspoon hot pepper sauce
Dash pepper
1. Preheat oven to 325°. Place ribs in a shallow roasting pan. Bake, covered, 1 1/2-2 hours or until meat is tender.
2. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Pour 1 cup sauce over ribs; turn to coat. Let stand 15 minutes.
3. Drain and discard sauce from ribs. Grill ribs, uncovered, over medium heat 10-12 minutes or until browned, basting with 1 cup sauce and turning occasionally. Serve with remaining sauce.