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These falling-off-the-bone tender ribs are rubbed with spices and roasted in the oven, then finished on the grill for a burst of smoky flavor.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350 degree F. Rinse ribs; pat dry. In a small bowl combine 2 teaspoons of the dry mustard, the salt, chili powder, lemon peel, 2 teaspoons of the fennel seeds, the garlic pepper seasoning, and crushed celery seeds. Rub mixture into ribs.

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  • Place ribs, meaty side up, in a large shallow roasting pan. Roast, uncovered, for 1 hour and 20 minutes or until meat is tender.

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  • Meanwhile, for barbecue sauce, in a large saucepan stir together remaining 2 teaspoons dry mustard, the remaining 1 teaspoon fennel seeds, the honey, coffee, bourbon, onion, and Worcestershire sauce. Bring to boiling. Add tomato sauce. Return to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until slightly thickened.

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  • For a charcoal grill, place ribs, meaty side down, directly over medium-low coals. (For a gas grill, preheat grill. Reduce heat to medium-low. Place ribs, meaty side down, on grill.) Grill for 5 minutes, brush with barbecue sauce. Turn meaty side up. Brush with barbecue sauce and grill for 5 to 10 minutes more or until ribs are glazed and deep brown in color.

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  • Cut ribs into 2- to 3-rib portions. Heat any remaining barbecue sauce and pass with ribs. Makes 8 servings.

Nutrition Facts

450 calories; 13 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 84 mg cholesterol; 1382 mg sodium. 30 g carbohydrates; 1 g fiber; 26 g sugar; 40 g protein; 340 IU vitamin a; 3 mg vitamin c; 40 mg calcium; 3 mg iron;

Reviews

1 Ratings
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  • 1 star values: 1