This is a family favorite–especially for my sister Leslie. My Dad always grills ribs for special occasions and they are the best. I decided to make some baked barbecue ribs for friends who were coming over for dinner but instead of grilling them, I baked them low & slow (like my Mom does). I also wanted to make my own sauce and it turned out tangy and sweet–a big hit with everyone. Next time I make this, I will set aside some sauce for the kids and then add a bit of crushed pepper to spice it up for my husband and me. The meat fell off the bone & was so tender & delicious–it was a great dinner shared with wonderful friends.
How to Make Baked Barbecue Ribs:
- 6-7 lbs of beef ribs (with bone)
- Salt and pepper to taste
- 1 1/2 cups of water (per pan)
Preheat the oven to 250 degrees. Line your baking sheet with tin foil for a much easier clean-up! Coat the tray/foil with cooking spray.
Season the ribs with salt and pepper, to taste.
- 2 slices of bacon (turkey bacon doesn’t work well)
- 1 tbsp of fresh thyme, chopped
- 1/2 sweet yellow onion diced finely
- 4 cloves of garlic, diced finely
- 1 tsp crushed red pepper (optional)
- 4 cups of ketchup
- 1/2 cup of brown sugar
- 1/4 cup of molasses
- 2 tbsp of red wine vinegar
- 2 tsp dried mustard
- 1 tsp paprika
- Salt and black pepper to taste
Cook bacon in a large skillet over medium heat. Once it’s finished add thyme and onion. Saute for 2-3 minutes or until the onion is soft. Add garlic and red pepper and cook, stirring frequently, for 30-45 seconds. Add the remaining ingredients and mix thoroughly, cook for about 20 minutes so flavors combine.
Spoon sauce over the ribs (front and back); reserve the extra sauce for basting and serving. Pour 1 1/2 cups of water into the bottom of the pan and cover tightly with tinfoil. Bake for 3 hours.
Remove the tin foil, make sure there is still water in the pan, if not add some, then baste the ribs with a bit more sauce.
Cover the pan tightly again and return to the oven. Reduce the heat to 225 degrees until ready to serve. I cooked mine for 5 hours and they were perfect. I added a bit more sauce before serving. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net