Barbequed Pork Ribs

Barbequed Pork Ribs

117 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    3 h 40 m
Robbie Rice
Recipe by  Robbie Rice

“This is an excellent dish for a barbeque party. Make the ribs in advance, and when your guests have arrived, all that's left to do is the grilling. You'll have them wondering how they got so tender and tasty so fast.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  1. Place ribs in large skillet or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.
  2. Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours.
  3. Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat. In a blender, combine 1 cup water, vinegar, ketchup, barbeque sauce, and lemon juice. Pour in the melted butter mixture, and puree for 1 minute. Pour into a saucepan, and season to taste with salt and pepper. Bring to a boil, then remove from heat.
  4. Preheat grill for medium-high heat.
  5. Brush grill grate with oil. Grill ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.

Share It

Reviews (117)

Rate This Recipe
TKF123
238

TKF123

I've made ribs using this method a couple of times since finding the recipe. I've found that for really tender ribs they need to simmer more than an hour - our best yet were simmered for 2.5 hours at a very low simmer and then covered and put in the fridge to cool in the cooking water until we were ready to grill. Also, rather than salting the water I used Adolf's meat tenderizer. While the sauce which accompanies the recipe is good, I've found that we actually prefer our favorite bottled BBQ sauce. It's just as good and much easier. I grill the ribs until heated thorough and then brush on the sauce during the last few minutes to prevent the sauce from burning. These are great for making ahead and require so little effort that they are definately a keeper.

CHRIS
147

CHRIS

These were fantastic. I only made 1 change. Instead of boiling the ribs I wrapped them in foil and baked them in 275 oven for 2 to 2-1/2 hours (until tender). These were the best ribs I have made.

heybejay
100

heybejay

This was our first attempt at ribs and they turned out great. The recipe as written is a little confusing. I think steps 2 and 3 should be reversed. Step 2 says to cover the ribs with sauce when making the sauce is step 3. ??? A little weird. Anyhow, the ribs were delicious and tender and the sauce is pretty good. Will definitely make again.

More Reviews

Similar Recipes

Mom's Stovetop Pork Ribs
(382)

Mom's Stovetop Pork Ribs

Barbequed Ribs
(305)

Barbequed Ribs

Texas Pork Ribs
(256)

Texas Pork Ribs

Tender Pork Spare Ribs
(100)

Tender Pork Spare Ribs

Not Your Every Day Smoked Pork Spare Ribs
(66)

Not Your Every Day Smoked Pork Spare Ribs

Caribbean-Spiced Pork Side Ribs
(32)

Caribbean-Spiced Pork Side Ribs

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 544 cal
  • 27%
  • Fat
  • 39.5 g
  • 61%
  • Carbs
  • 17.6 g
  • 6%
  • Protein
  • 29.6 g
  • 59%
  • Cholesterol
  • 144 mg
  • 48%
  • Sodium
  • 939 mg
  • 38%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Barbequed Ribs

>

next recipe:

Caribbean-Spiced Pork Side Ribs