Sweet Carolina Ribs


  • 4 pounds baby back pork ribs, scored
  • 1 bottle Dijon and honey marinade with lemon juice
  • 2/3 cup packed dark brown sugar
  • 2/3 cup cider vinegar
  • 2 teaspoons seasoned salt
  • Nonstick cooking spray


  1. If necessary, trim ribs and cut into lengths to fit in a large resealable plastic bag; place ribs in bag.
  2. In medium bowl, combine marinade, sugar, vinegar and seasoned salt. Set aside 3/4 cup marinade. Pour remaining marinade over ribs. Seal bag and marinate in refrigerator 3 hours or overnight.
  3. Heat oven to 300 degrees F.
  4. Discard used marinade and place ribs on foil-lined baking sheet sprayed with nonstick cooking spray.
  5. Bake, covered, 2 hours or until tender.
  6. Finish on grill (medium-low heat), basting often with remaining Marinade until glazed.

Yield: 4 to 6 servings

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