Honey-Barbecued Ribs
Recipe from Campbell's

Discover the secret to tender, melt-in-your-mouth ribs. We parboil ribs then glaze them on the grill with a flavorful sweet-and-spicy sauce that will have them coming back for more.


Honey-Barbecued Ribs

by 3  people

read comments

add your rating
add a comment
Servings: 4
Prep Time: 10 mins
Total Time: 1 hr 10 mins
Related Categories: BBQ and Grilled Pork Ribs, Boiled Pork Ribs, Pork, Pork Ribs
 
savings in
change zip
 
Ingredients
  • 4  lb.
    pork spareribs, cut into serving-sized pieces
    see savings
    On Sale
  • 1  can
    (10 1/2 ounces) Campbell's® Condensed French Onion Soup
    see savings
    On Sale
  • 3/4  cup
    ketchup
    see savings
    On Sale
  • 1/3  cup
    honey
    see savings
    On Sale
  • 1/2  tsp.
    garlic powder
    see savings
    On Sale
  • 1/2  tsp.
    ground black pepper
    see savings
    On Sale
add ingredients to list

Directions
1.
Place the ribs into a 6-quart saucepot and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the meat is tender. Drain the ribs well in a colander.
2.
Heat the soup, ketchup, honey, garlic powder and black pepper in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes.
3.
Lightly oil the grill rack and heat the grill to medium. Grill the ribs for 20 minutes or until they're cooked through, turning and brushing often with the soup mixture.
4.
Serving Suggestion: Serve with grilled corn-on-the-cob and a tossed green salad. For dessert serve sliced cantaloupe.
Add Your Review
Related Recipe
Fred
Fred's Finest Baby Back Ribs

No offense to those chicken folks but here's the "finger lickin' good" meal. These ribs are mouth-happy perfection. The key is slow-roasting heat combined with moisture to create steam that melts away some of the fat and softens the meat. I like to start these in the oven, but if you prefer to do it entirely on the grill, I've provided that method too. No matter which way you start the ribs, finish them over direct heat to get a nice carmelization of the sauce.

More Great Recipe Ideas from Campbell's