190N Chicago


Should Be Illegal Oven BBQ Ribs

After not being able to find restaurant ribs that satified my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect. Hope you enjoy them too. (Recipes courtesy of Food.com. Chef Beverly Carson).

Difficulty Cost
Category:  Pork Ribs  - 
Ready in: 10m  -  Cooking time: 1h  - 


For 3 people


  • 3 pound(s) pork back ribs
  • 8 ounce(s) jar honey
  • 1 teaspoon(s) paprika
  • 1 teaspoon(s) chili powder
  • 0.5 teaspoon(s) garlic powder
  • 2 tablespoon(s) Old Bay Seasoning
  • 0.5 teaspoon(s) onion powder
  • 0.25 teaspoon(s) celery salt
  • 0.5 cup(s) dark brown sugar
  • 0.25 teaspoon(s) fresh ground pepper
  • 1 medium onion, grated or finely chopped
  • 12 ounce(s) barbecue sauce
  • 0.25 cup(s) white sugar

Should Be Illegal Oven BBQ Ribs Directions

  1. Place all ingredients together in large roasting pan (i use bottom of turkey roaster).
  2. Cut ribs apart for easier serving.
  3. Mix together making sure to coat all ribs with this semi-dry paste.
  4. Spread ribs out evenly on bottom of pan.
  5. cover lightly with foil.
  6. Bake at 375 degrees for approximately 1 hour.
  7. Turning or stirring occasionally.
  8. You can use broiler for these ribs, just watch more closely, and adjust cooking time.
  9. These ribs are also great finished on the grill for a few minutes on each side.

What our customers say

Perfect place to go before a summer BBQ. The meat is literally fresh off the butcher block, the prices are unbelievable and the variety of meat is outstanding.
Monique B. Chicago, IL

I live in the suburbs and this is the place I go for meat. Love this place! Where do I start? Steaks, chicken, pork selections are awesome.
Alice K. Hinsdale, IL

Their prices and quality are AMAZING! I don't know why you'd buy meat anywhere else. 
Kirsten A. Chicago, IL

Get your gloves on, you're picking your own wholesale cuts of meat. Great prices, large cuts. Perfect for your party planning needs.
Brian N. Portland, OR

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