Rating: 3.5 stars
33 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 3
  • 33 Ratings

Barbecue pork ribs are usually made on the grill, but baking ribs in the oven gives this recipe its signature fall-off-the-bone tender results.

Source: Better Homes and Gardens


Recipe Summary test

20 mins
1 hr
2 hrs
30 mins
2 mins
3 hrs 52 mins


Pork Ribs
Barbecue Sauce


Instructions Checklist
  • In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt. Bring the marinade to a boil; set aside to cool.

  • Put the ribs in a large, turkey-size oven baking bag or sealable plastic bag. Support the bag in a 12x14-inch baking pan. Pour marinade over the ribs and seal the bag. Marinate in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat.

  • The next day, preheat the oven to 375°F.

  • Drain and discard the marinade from the bag. Cut 4 slits in the top of the baking bag if you are using one. Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover the pan with foil. Bake the ribs for 2 hours.

  • While the ribs are baking, prepare the barbecue sauce. In a large saucepan, blend the water, ketchup, chili sauce, 1/2 cup brown sugar, and dry mustard. Bring this mixture to a boil. Stir well to dissolve the sugar; set aside to cool.

  • When the ribs are cooked and tender, open the bag or remove the foil and discard the drippings. Lower the oven temperature to 350°F.

  • Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs onto the barbecue or blacken them under the broiler to give them a bit of a char.

Nutrition Facts

401 calories; fat 22g; cholesterol 97mg; saturated fat 8g; carbohydrates 23g; mono fat 9g; poly fat 4g; sugars 20g; protein 28g; vitamin a 226.1IU; vitamin c 1.9mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 8.9mg; vitamin b6 0.6mg; folate 4mcg; vitamin b12 0.6mcg; sodium 1099mg; potassium 398mg; calcium 56mg; iron 1.5mg.