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Sylvia's Ribs

Sylvia's Ribs

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    2 h
Sylvia Rose

Sylvia Rose

Ooey gooey good! Never a leftover. You can also add finely chopped onions, soy sauce, etc.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 998 kcal
  • 50%
  • Fat:
  • 60.5 g
  • 93%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 59.4 g
  • 119%
  • Cholesterol:
  • 240 mg
  • 80%
  • Sodium:
  • 1643 mg
  • 66%

Based on a 2,000 calorie diet

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Directions

  1. Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
  4. Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Butterfly Flutterby
183

Butterfly Flutterby

6/11/2004

A hit! I used country bone in pork ribs. I made the sauce according to direction but I didn't have any steak sauce and used a splash of soy sauce and put a bit more garlic in. The 3 men in my house went ga-ga over this. I thought it might taste a smidgen too ketchupy but the guys absolutely loved it and said I was crazy - lol. This did make a gooey sauce that stuck to the ribs and didn't run off. The meat literally fell away from the bone. We will make this again and again. Thank you for a new family favorite.

Debilyn
157

Debilyn

6/5/2005

I made this with country style boneless ribs. I put them in the crockpot ontop of a layer of vidiala onions. When they were done I transfered them to a baking pan and spread "The Sauce" on both the bottom and tops and baked at 350 for 1/2 hour. Wonderful! I had cut "The Sauce" recipe in 1/2 and still had a ton left. A few days later I made a oven roasted brisket from Paula Deen and served the remaining sauce with it. Dh now will eat it no other way! Will definatly use "The Sauce" when ever we BBQ! Thanks for posting!

RACHEL D. THOMPSON
99

RACHEL D. THOMPSON

5/15/2004

These are by far the very best ribs I have ever made. The meat falls right off the bone. And the sauce is to die for. I plan on using this sauce for different meats also. I had someof the sauce left over so I brushed it on Chicken breasts. They were just as good as the ribs. It is the sauce that is the real killer in this recipe. I like to just make batches of the sauce and keep it in the fridge for just about any type of meat. Give it a try.

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