Ribs: WV's Finest Boneless Ribs

May 03, 2010 Yummy. I used bbq sauce and ketchup instead of chili sauce because I didn't want it to be too spicy for my kids. I also didn't use celery seed because I didn't have any, and it didn't taste like it needed any extra salt or pepper. I put the sauce in the baking dish with the ribs and baked it for 45 minutes at 325 degrees, then grilled it on med-low for about 15 minutes. I basted the ribs with some of the sauce from the baking pan, and kept the rest warm on the stove for dipping. The ribs turned out very moist and yummy, but I think they would have been much too dry without the temperature-time changes.

—flutewoman3 

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