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Frank's® RedHot®



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Servings: 8


  • 1 cup Honey
  • 1/2 cup FRENCH'S® Classic Worcestershire Sauce
  • 1 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 2 tbsp. Cumin, ground
  • 2 tbsp. Chili powder
  • 1 qt. Apple juice
  • 8 each Baby back rib racks
  • 1 qt. Beer
  • 1 cup CATTLEMEN'S® Kansas City Classic Barbecue Sauce
  • 1 cup Honey
  • 1/2 cup FRENCH'S® Dijon Mustard


  • 2. Marinate ribs in mixture under refrigeration for 1 to 4 days. Reserve marinade. Place ribs and beer in a hotel pan. Cover and cook in conventional oven at 350 °F until tender.
  • 3. Place 1 cup of marinade in a sauce pan and reduce by half. Mix barbecue sauce, honey and Dijon mustard with reduced marinade. Brush ribs with coating. Finish with a salamander or very hot oven.
  • 1. Combine honey, Worcestershire sauce, Frank's RedHot Sauce, cumin, chili powder and apple juice. Mix thoroughly in nonreactive bowl.