3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 tablespoons seasoned salt
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup your favorite barbecue sauce
1/2 cup honey

In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake
jar to combine thoroughly. Set spice rub aside.

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbecue sauce

Preheat grill for high heat.

In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.

4 lbs. pork baby back ribs
1 cup BULL'S-EYE Original Barbecue Sauce

Cut ribs into 2-rib sections.

Place ribs in Dutch oven or stockpot. Add enough water to completely cover ribs; cover with lid. Bring to boil; simmer on medium-low heat 20 min. Drain.

Heat grill to medium heat. Grill ribs 10 min. or until done, turning occasionally and brushing generously with barbecue sauce.
Kraft Kitchens Tips
Serving Suggestion
Serve with a hot baked potato and crisp mixed green salad tossed with your favorite KRAFT Dressing.

***Use Your Microwave