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BBQ Country Ribs

 BBQ Country Ribs
I created this sauce 45 years ago when I adapted a recipe I saw in a magazine. The original called for much more oil. I usually triple the sauce and keep some in my freezer to use on chicken , beef or pork. —Barbara Gerriets of Topeka, Kansas
8 ServingsPrep: 5 min. Bake: 2 hours


  • 2-1/2 pounds boneless country-style pork ribs
  • 2 teaspoons Liquid Smoke, optional
  • 1/2 teaspoon salt
  • 1 cup water
  • 2/3 cup chopped onion
  • 1 tablespoon canola oil
  • 3/4 cup each water and ketchup
  • 1/3 cup lemon juice
  • 3 tablespoons sugar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon liquid smoke, optional


  • Place ribs in an 11-in. x 7-in. baking dish coated with cooking
  • spray. Sprinkle with Liquid Smoke if desired and salt. Pour water
  • over ribs. Cover and bake at 350° for 1 hour. Meanwhile, in a
  • saucepan, saute onion in oil until tender. add the remaining sauce
  • ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15
  • minutes or until slightly thickened.
  • Drain ribs; top with half of the barbecue sauce. Cover and bake 1
  • hour longer or until meat is tender, basting every 20 minutes. Serve

2 of 2

BBQ Country Ribs (continued)

Directions (continued)

  • with remaining sauce. Yield: 8 servings.
Nutritional Facts: One serving (4 ounces cooked pork with 2 tablespoons sauce) equals 292 calories, 14 g fat (4 g saturated fat), 91 mg cholesterol, 668 mg sodium, 14 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.