Provided by Campbell's Kitchen
CUT ribs into serving pieces. Place ribs in 6-quart saucepot. Cover with water. Heat to a boil. Reduce heat to low. Cover and cook 30 minutes. Drain.
MIX soup, ketchup, honey, garlic powder and black pepper in 2-quart saucepan. Heat to a boil. Reduce heat to low. Cook 5 minutes.
PLACE ribs on lightly oiled grill rack over medium-hot coals. Grill 20 minutes or until no longer pink and glazed, turning and brushing often with soup mixture.
TIP: Serve with grilled corn-on-the-cob and a tossed green salad. For dessert serve sliced cantaloupe.
This recipe has been added to the following public cookbooks:
Tony,s favorites,
Grilling Classics,
Campbell's 4th of July Collection,
Fourth of July Recipes,
Sharons Own
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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