Close, but no cigar. This is "strangely" similar to a recipe that appeared in an issue of Bon Appetit, circa 1978. They've got it right. The recipe here doesn't have the chicken seasoning or, more importantly, the celery seed that the Bon Appetit recipe has. Additionally, their (original?) recipe calls for the ribs to be par-boiled with a variety of aromatics for 30-40 minutes first, and THAT's the secret. Hasn't failed me in over 40 years!