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.