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Mom’s Oven-Barbecued Ribs

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
  • Total Time
    Prep: 10 min. Bake: 2-3/4 hours
  • Makes
    4-6 servings


  • 3 to 4 pounds country-style pork ribs
  • 1-1/2 cups water
  • 1 cup ketchup
  • 1/3 cup Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon hot pepper sauce


  • Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1-1/2 hours. Uncover; bake 30 minutes longer, basting once.
Nutrition Facts
12 ounce-weight: 289 calories, 14g fat (5g saturated fat), 86mg cholesterol, 1084mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 27g protein.

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  • pajamaangel
    Nov 25, 2019

    I am not a sparerib kind of gal, but my husband said these were very tasty, so I gave them a four star rating for him.

  • Bob
    Apr 8, 2019

    Made this last night. I also followed southerngents sauce additions with a couple of twists of my own. No onion or garlic powder. I sauteed 1/4 of a large onion and 2 cloves of garlic until soft then added the remaining ingredients to the sauce but upped the Frank's hot sauce to 1 1/2 tsp. I didn't brine and cooked everything at the 350 temp. I used about 2/3 of the sauce and covered for the 2nd part of the cooking. I simmered the remaining sauce to reduce by half. Basted the reduced sauce on for the last open half hour, then finished with a broil until lightly charred. OMG these were absolutely delicious!

  • Carole
    Dec 30, 2018

    I found this recipe because I have been searching for years for the perfect Country Rib recipe! At last!! I did, however, make the changes recommended by “southern gent” because my family prefers a little more spice! Thank you for a great recipe!!

  • dsm
    Jun 22, 2018

    Made these again yesterday after forgetting about the recipe for a while - so glad I uncovered it again. The smell as they bake is so enticing, and the flavor is great. With or without brown sugar is a personal preference- we like them both ways - otherwise I make as printed. The best part for me? It's a super easy recipe with great results!

  • No_Time_To_Cook
    Jan 16, 2016

    These are excellent - so tender! I did make a few additions - brown sugar, chipotle chili pepper and liquid smoke (and I forgot to add the hot pepper sauce).

  • Southerngent
    Sep 26, 2015

    First time made exactly as recipe directed. Found to be on the bland side. Made 3 more times with a few modifications each time. Last batch was to everyone's liking.Brined ribs 4 hrs in water with 1/4 cup salt & 1/4 cup sugar. Rinsed & patted dry before putting in baking dish.To sauce added:1/4 cup brown sugar1 teaspoon garlic powder2 tablespoons apple cider vinegarUpped hot sauce to 1 teaspoonBaked uncovered 45 mins at 300?Put sauce on ribs, covered dish with foil & baked 1-1/2 hrs at 250?Uncovered dish, basted ribs with sauce & baked 45 minsBaste ribs & broil 3-5 minsWhen making any style of pork ribs in oven:Low & slow is the way to go.

  • missjennieredhot
    Oct 26, 2014

    The meat came out fantastic, I agree that the last step of cooking for 30 minutes was not needed, However, the sauce recipe however is bland even when I added the brown sugar. I ended up pouring bottled sauce on the ribs 15 minutes before I took them out of the oven.

  • hamhock32
    Oct 5, 2014

    Make again as often as possible. Loved by all!

  • Joscy
    Jun 2, 2014

    On board for this week. Cutting back on chili powder, also leaving out hot pepper sauce since not a fan.

  • 2princesses2luv
    Apr 23, 2014

    I wish I had read the reviews and added the brown sugar. They were just ok to us following the original recipe.