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Oven-Barbecued Ribs

Total Time

Prep: 10 min. Bake: 1-1/4 hours


12 servings

Folks will go back for seconds once they get a bite of these tender mildly tangy ribs. That's okay, because the recipe makes a big crowd-pleasing batch. Expect compliments, not left-overs! —Lynn Gaston Selma, Alabama


  • 10 pounds pork spareribs, cut into serving-size pieces
  • 2 large onions, chopped
  • 1 cup finely chopped celery
  • 2 cups ketchup
  • 1 cup apple juice
  • 1 cup water
  • 1/2 cup lemon juice
  • 1/4 cup brown sugar
  • 1/4 cup ground mustard
  • 1/4 cup cider vinegar
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons paprika
  • 2 tablespoons prepared horseradish
  • 1/4 to 1/2 teaspoon cayenne pepper


  1. Place ribs in a single layer in large baking pans. Bake, uncovered, at 350° for 30 minutes. Drain, reserving 1/4 cup drippings.
  2. Turn ribs. Bake 30 minutes longer. Meanwhile, in a saucepan, saute onions and celery in reserved drippings until tender. Stir in the remaining ingredients; bring to a boil.
  3. Drain ribs; pour sauce over ribs. Cover and bake for 15 minutes; turn ribs and baste. Bake 15 minutes longer or until tender.

Nutrition Facts

13 ounce-weight: 804 calories, 55g fat (20g saturated fat), 213mg cholesterol, 714mg sodium, 24g carbohydrate (14g sugars, 2g fiber), 53g protein.

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