I can’t believe that in over four years of blogging I have never shared this recipe. I posted so many of my best recipes in the first six months of blogging (back when very few readers ever saw them) and I was sure this was posted in that time period. I would have bet money on it but when my daughter mentioned that she couldn’t find it on my blog I was sure she was wrong and I went on a search. Result…no recipe! Thanks, Sweetie Pie, for bringing this to my attention. This is definitely a recipe that I want to share. The rib sauce is a bit tangy and the celery seed and honey-sherry mixture give the most wonderful flavor to the pork ribs. If you are stuck in the rut of preparing ribs the same way over and over I hope you will try this amazingly easy and delicious recipe. It’s been our favorite for almost 40 years.
I don’t remember my family ever grilling or barbecuing anything when I was growing up, but we did love ribs and my mom always baked them in the oven. I’m sure these ribs would be fantastic prepared on a grill as well. I found this recipe in Family Circle Magazine in the early 1970′s and the little clipping is close to falling apart. You can serve 2 people or 20 by adjusting the amount of sauce you prepare, an important feature for me since I often cook for myself. Larger cuts of meat don’t work for me unless I’m having a family gathering so I get all that barbecue goodness in a small rack of ribs. If you have any leftovers just wrap them in foil and reheat.
One of my favorite back yard meals in the summer is honey glazed ribs, roasted potatoes, corn bread drizzled with a bit of honey, a crisp green salad… and a glass of a nice Oregon wine, of course.
- 1 or 2 whole racks pork baby back ribs
- 1 can (8 ounces) tomato sauce
- 2 tablespoons wine vinegar
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon celery seeds
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup honey
- ½ cup dry sherry
- Place ribs in broiler pan, cover with foil. Bake in a hot oven (400 degrees) for 45 minutes. Drain off fat and drippings. Reduce oven heat to 375 degrees.
- Prepare glaze: Combine remaining ingredients in a medium saucepan. Bring to a boil, lower heat, and simmer for 15 minutes.
- To bake ribs: Cut racks into desired size pieces or leave whole and arrange in a single layer in a baking dish. Brush generously with glaze.
- Bake in a 375 degree oven for 45 minutes, turning and brushing with glaze several times until browned and evenly glazed. Cut into serving sized pieces.
Happy May Day everyone! If I could I would leave a little bouquet of posies at your front door to celebrate the first day of May. I hope your day is a happy one. Thanks for visiting.
To stay up to date with the latest recipes and travel posts from Wives with Knives, please subscribe here.