Moms Oven Barbecued Ribs Recipes

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OVEN-BARBECUED RIBS

These ribs are wonderful because when they are ready, the meat is just about falling off the bone. The sauce is wonderfully tangy as well! It's also so quick and easy.

Provided by Chelsey Wolnowski

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 2h10m

Yield 6

Number Of Ingredients 10



Oven-Barbecued Ribs image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange spareribs in a large, lidded roasting pan.
  • Mix onion, ketchup, water, celery, vinegar, Worcestershire sauce, sugar, Dijon mustard, and salt in a bowl; pour mixture over spareribs. Cover.
  • Bake in the preheated oven for 90 minutes. Uncover and continue to bake until pork is tender and sauce is thickened, about 30 minutes more.

Nutrition Facts : Calories 467 calories, Carbohydrate 18.4 g, Cholesterol 120 mg, Fat 30.2 g, Fiber 0.6 g, Protein 29.8 g, SaturatedFat 11.1 g, Sodium 1468.1 mg, Sugar 15.1 g

3 pounds pork spareribs
1 onion, diced
1 cup ketchup
½ cup water
½ cup chopped celery
¼ cup vinegar
3 tablespoons Worcestershire sauce
2 tablespoons white sugar
1 tablespoon Dijon mustard
2 teaspoons salt

BAKED BBQ BABY BACK RIBS

If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 3h20m

Yield 4

Number Of Ingredients 11



Baked BBQ Baby Back Ribs image

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
  • Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
  • Generously apply coating of dry rub to all sides of rib rack.
  • With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
  • Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  • Increase oven temperature to 350 degrees F (175 degrees C).
  • Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
  • Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  • Cut rack into individual rib segments and serve with more barbeque sauce.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g

½ cup ancho chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground dried chipotle pepper
1 rack baby back pork ribs
1 cup barbeque sauce

MOM'S BEST BARBECUED RIBS

I have wonderful memories of coming home from church on Sunday and the aroma of this sauce simmering made my mouth water. This cooking method makes them fall-off-the-bone tender. Mom used regular ribs as she was feeding a family of 7, but I prefer babybacks. Regular and country-style work just as well.

Provided by ElaineAnn

Categories     Sauces

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 11



Mom's Best Barbecued Ribs image

Steps:

  • Note: you may use Splenda brown sugar blend in place of brown sugar.
  • Cut the ribs into sections of 3 or 4 ribs each.
  • Place on rack in roasting pan; pour boiling water in bottom of pan. Cover tightly with foil and bake in preheated 300° oven for 2 hours.
  • Prepare sauce by melting margarine in a saucepan. Add chopped onion and simmer until tender but not brown.
  • Add catsup to onions.
  • In a 2-cup measure, mix remaining ingredients, stirring well to dissolve brown sugar.
  • Add this to catsup, stirring as you bring it to boil. Turn heat very low and let sauce simmer for 1 hour, stirring occasionally, until sauce is thickened.
  • Remove ribs from roasting pan, place on large foil-lined cookie sheet (for easier cleanup). Brush both sides generously with sauce.
  • Turn oven up to 375° and return ribs to oven for 15 to 20 minutes.
  • BONUS: Sauce recipe may be doubled or tripled, and remaining sauce can be stored in air-tight jar or bottle in the fridge. It keeps well for up to a month. Mine never lasts that long because I use it on everything.

Nutrition Facts : Calories 61.4, Fat 0.5, SaturatedFat 0.1, Sodium 373.6, Carbohydrate 14.6, Fiber 0.7, Sugar 12.6, Protein 1

2 racks of baby-back pork ribs
1 cup boiling water
2 tablespoons margarine
1 small onion, finely chopped
1 cup catsup
1 cup hot water
3 tablespoons brown sugar, see note
1 tablespoon dry mustard
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 tablespoons vinegar

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