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Honey BBQ Ribs


We are still in the dog days of summer and I (per usual) am dreaming of fall. The heat of summer is nice for about the first month, then I get tired of being burned or bitten by mosquitos and I welcome all things pumpkin and the cool breeze that goes along with autumn.

There are always things to look forward to in autumn. Crunchy leaves, scarves, boots!, apple picking, pumpkin carving, and tailgating at your local football games!

I have fond memories of being out on the field Friday nights performing with our Marching Band and cheering on our team after the half time show.

Tailgating is part of the experience and that is why I think it would be a great start to kick off the season with some good grilling eats like Honey BBQ Ribs! Guys, these ribs could not be easier to make and serve up to your friends at the next game! I mean, it’s already cooked for you, all you have to do is bring your grill and heat it up and baste the honey mixture I am about to share with you!


Pooh bear got nothing on these ribs! These are smoky, sweet, with a kick of heat that will have your buddies lining up for seconds or thirds!

You Need:

Lloyd’s Rack of Ribs

5 tbs of raw honey

Pinch of cayenne

Pinch of cumin

Juice from 1 lemon

¼ tsp coriander

½ of an onion

3 cloves of garlic

1 can of tomato sauce


Preheat grill to 350

Head back inside and heat a sauce pan on medium heat

Add onion and saute for 6 minutes until soft

Add garlic, and saute until fragrant ( 30 seconds)

Add the tomato sauce and bring to a simmer

Add the seasonings ( coriander, cumin, and cayenne) and the honey

Let simmer for about 10 minutes and transfer to a bowl to bring outside and brush on the ribs.

Place ribs on grill and brush with sauce until there is an even coating, flip, and brush other side with sauce

Let cook for 6 minutes per side or until heated through

I love serving this with a side salad and butternut squash fries! I use my spiralizer whenever I can!

Butternut Squash Fries:

Simply preheat the oven to 420

Lay parchment paper on baking sheet

Spiralize the peeled squash (seeds removed)

Spread evenly on pan and drizzle with 1 tbs of oil and some Cajun and a pinch of nutmeg seasoning and bake for 20 minutes (flipping them every 6 minutes) until crispy


*I am currently a member of the Hormel Foods Extended Blogger Program and 
this post is part of my involvement in the Group. While Hormel Foods provides 
me material and necessary resources to complete various activities, all 
statements and opinions ( as always) in The Kitcheneer are my own

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