Finger Licking Honey Ribs

Prep Time: 2 Hours
Yields: 4 Servings

Despite the fact that they are baked and not grilled, these ribs are luscious and tender, with a succulent, spicy honey-based sauce.


2 (2-pound) slabs baby back ribs
½ cup honey
1 cup chili sauce
½ cup minced onions
¼ cup minced garlic
2 tbsps dry red wine
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp liquid smoke
1 tsp Dijon-style mustard
salt and black pepper to taste

Preheat oven to 375°F. Using a sharp paring knife, trim excess silver skin from ribs. In a small saucepan, combine all ingredients except ribs, salt and pepper. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 5 minutes then remove and set aside. While sauce is cooking, season ribs with salt and pepper. Place ribs in a large baking pan or cookie sheet with 1-inch lip. Cover tightly with foil and bake 45 minutes. Uncover and bake 1 hour, brushing with sauce every 15 minutes until fully cooked and tender. When done, rib bone should be exposed approximately ¾ inch at end. Cut ribs into portions and serve with remaining sauce.