Labor Day recipe: Stella’s Honey Glazed Ribs


Stella’s Honey Glazed Ribs

5-6 lbs. baby back ribs
1 8-oz can tomato sauce
2 Tbsps. wine vinegar
1 small yellow onion, chopped fine
1 Tsp. celery seed
2 Tsps. Worcestershire sauce
1 Tsp. salt
½ Cup honey
½ Cup dry sherry
1 Tsp. crushed red pepper flakes (leftover packets from your last pizza delivery are perfect)

Place ribs on foil covered broiler pan, or line casserole with foil.  Cover and bake at 400° for 45 minutes.  Drain off fat. 
While ribs are baking, prepare sauce.  Mix all ingredients in small saucepan and bring to a boil.  Reduce to a simmer and cook, stirring occasionally, for 20 minutes.  For best results, make sauce ahead of time and store in fridge overnight. 
Reduce oven to 375°. Brush ribs with glaze.  Continue to bake uncovered another 40 minutes, turning and brushing with glaze several times until evenly browned.
Stella Sez:  If you are in a hurry, omit all sauce ingredients except honey and red pepper and substitute 8 oz. of your favorite bottled barbeque sauce.
Tip:  For riblets, Stella asks the butcher to cut the ribs in half.  Any leftovers can be warmed in a skillet.

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