Mom’s Best Barbecued Ribs
Recipe: #19943
July 05, 2015
Categories: Sauce, Ribs - Pork, Fathers Day, Game/Sports Day, Sunday Dinner Oven Bake, Gluten-Free, No Eggs, Non-Dairy, more
"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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Note: you may use Splenda brown sugar blend in place of brown sugar.
Step 2
Cut the ribs into sections of 3 or 4 ribs each.
Step 3
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.
Step 4
Prepare sauce by melting margarine in a saucepan. Add chopped onion and simmer until tender but not brown.
Step 5
Add catsup to onions.
Step 6
In a 2-cup measure, mix remaining ingredients, stirring well to dissolve brown sugar.
Step 7
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.
Step 8
Remove ribs from roasting pan, place on large foil-lined cookie sheet (for easier cleanup). Brush both sides generously with sauce.
Step 9
Turn oven up to 375° and return ribs to oven for 15 to 20 minutes.
Step 10
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
No special items needed.