Instructions: In a medium saucepan, combine barbecue sauce, honey, jelly, ketchup, the 1/4 cup water, celery, brown sugar, relish, mustard and cinnamon. Cook and stir over medium heat until bubbly. Reduce heat. Simmer, uncovered, about 15 minutes, stirring frequently. Remove from heat; cool.

Meanwhile, place ribs in a Dutch oven. Add water to cover. Bring to boiling. Reduce heat and simmer, covered, 45 minutes, until tender. Drain. Cool slightly. Place ribs in a 3-quart baking dish; pour cooled sauce over ribs. Cover and chill several hours.

Before serving, remove ribs from sauce. Reserve sauce. Grill ribs directly over medium coals or broil 4 to 5 inches from heat for 15 to 20 minutes, turning and brushing with sauce once. (Watch closely to prevent burning.) Heat any remaining sauce until bubbly; pass with ribs.

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