Cut from the pork loin, back ribs are leaner and meatier than spare ribs, which are cut from the lower ribs and breast bone. Ask the meat cutter to cut the ribs in half.
Celery salt is ground celery seed and salt. Celery seed comes from lovage, wild celery native to India.
Prepare the recipe and cool. Cover and refrigerate it for up to a day. To serve, arrange a single layer of the riblets on a foil-lined cookie sheet lightly sprayed with nonstick cooking spray. bake at 350°F for 15 to 20 minutes or until hot.
For a nice casual meal, try this recipe as a main course: Leave the ribs whole instead of cutting them in half, and serve them with coleslaw.
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