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My mom made these tender ribs for special Sunday suppers when we were growing up. A few common ingredients are all you need to make the zesty sauce that coats them. My family's eyes light up when I bring a plate of these ribs to the table, and company never suspects how easy they are to prepare. —Yvonne White Williamson, New York
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Nutritional Facts 1 serving (12 ounces) equals 289 calories, 14 g fat (5 g saturated fat), 86 mg cholesterol, 1,084 mg sodium, 14 g carbohydrate, 1 g fiber, 27 g protein.
Originally published as Mom's Oven-Barbecued Ribs in Quick Cooking November/December 2001, p29
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Reviewed on Dec. 26, 2011 by zdb2010*
These were great! Used first time when our BBQ was out of order and now it seems so much easier to do them this way than on the BBQ! I didn't like the sauce though, it was like a hot tomato sauce and I would most definitely say it needed the sugar. I just use my own BBQ sauce.
Reviewed on Oct. 28, 2011 by bjsilve0
Excellent flavor and easy to make.
Reviewed on Sep. 22, 2011 by ReneeMSomer
I made 'as is' and was excellent and easier than my typical go-to recipe. But, for those that wanted a sweeter sauce... In the Feb 2008 'Homestyle Classics' small Taste of Home grocery cookbook... An additional hint by another user is included at the bottom of the recipe: "When I bake spare ribs, I add apricot preserves and a little honey to my favorite barbecue sauce to brush over the meat. The ribs are tangy and delicious!'
Reviewed on Jun. 19, 2011 by LibbiPeach
To those asking about whether or not to use brown sugar, it would depend on the kind of BBQ sauce you prefer. I don't like sweet BBQ sauces and it ruins most BBQ recipes for me. I tried this recipe without any brown sugar, just as written, and it was PERFECT for me. Loved it and yes, i will be making it again. I tried it for my husband today for father's day. He loved it. If i were cooking it for myself, i would probably make it spicier, but definitely not sweeter.
Reviewed on May. 26, 2010 by Kara L.
We totally enjoy this recipe!! I tend to bake the ribs for a little longer to make them extra tender for my kids - and a little bit for me too!
Reviewed on Jan. 21, 2010 by rfh1027
This recipe was delicious. i made a few minor changes. Instead of 1/8 tsp hot sauce I used cayenne pepper and I also added 1/6 cup of Maple Syrup and 1/6 cup of Apple Cider Vinegar. I roasted the ribs for 45 minutes in a roasting pan and then placed ribs in a baking pan covered with the barbeque sauce.
Reviewed on Oct. 04, 2009 by needsomezzzs
I added half a cup of sauted onions intead of the onion powder to sauce. I did not use the brown sugar. My whole family really liked these just as they are. Definately a keeper!
Reviewed on Jul. 13, 2009 by sharonpeak
I appreciate the nutritional information. I like to view them when I'm checking out a recipe and then I like to have them with the recipe when I pring a copy. SP
Reviewed on Jul. 13, 2009 by ErikB
JodyRobinsonwhy do I have to print all of the nutrition facts for every recipes? When I want a recipe that is all I want I do not want to waste 5 sheets of paper getting a bunch of nonsence that I don't care about. I want a recipe only. How can I get just the recipes?
If you click "Print This Recipe" below the recipe photo, there are three print options available.
Erik
Reviewed on Jul. 13, 2009 by JodyRobinson
why do I have to print all of the nutrition facts for every recipes? When I want a recipe that is all I want I do not want to waste 5 sheets of paper getting a bunch of nonsence that I don't care about. I want a recipe only. How can I get just the recipes?
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