Mom’s Best Barbecued Ribs
July 05, 2015
"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."
- Serving Size: 1 (341.8 g)
- Calories 511.6
- Total Fat - 29.5 g
- Saturated Fat - 6 g
- Cholesterol - 167.8 mg
- Sodium - 495.9 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 0.7 g
- Sugars - 11.9 g
- Protein - 44.6 g
- Calcium - 65.5 mg
- Iron - 2.4 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.9 mg
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.
Tips & Variations
No special items needed.