Oven Baked BBQ Ribs

294 Reviews 22 Pics
  • Prep

    30 m
  • Cook

    3 h
  • Ready In

    3 h 30 m
VICKYDEE
Recipe by  VICKYDEE

“Yummy oven baked BBQ ribs.”

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Ingredients

Adjust Servings

Original recipe yields 4 to 8 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
  3. Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
  4. Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
  5. Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

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Reviews (294)

Rate This Recipe
numnum
715

numnum

I've made this a couple of times and really think it tastes great. I omit most all of the salt. I pour about half the sauce over the ribs and bake covered until the last hour when I uncover and sauce for about an hour (no basting or flipping). Tender, fall off the bone delicousness!

Ignatius Reilly
440

Ignatius Reilly

I cooked this for Super Bowl LXII (Pats/Giants). When I pulled them out of the oven I took a little chunk out with a fork and tried it. I was completely blown away by the flavor and couldn't believe I cooked them. Even cutting each rib was awesome. The sound the knife made as it cut through the juicy meat, you just knew they were cooked to perfection. I mostly followed the recipe to a T, but had twice the ribs and only 1/2 the ketchup. So I made up the batch of sauce, which was runny like a marinade. I also mixed in a small amount of Famous Dave's Devil's Spit. Covered with foil and baked at around 350 for about 3 hours. Every 30 minutes I came back in an flipped them and poured a little Devil's Spit on or basted with homemade sauce. After about 2 hours I took away the foil. After removing the foil and waiting another 30 minutes, the ribs were really starting to look awesome. By the time I was done I used an entire bottle of Devil's Spit and about 3/4ths of the sauce (which started to thicken, but was still liquidy, had to drain pan). These ribs were so juicy, so tender. I got a lot of compliments, and with the Devil's Spit used (which only helped to enhance the original recipe), they had a little spice/heat to them. But even two little kids who don't like spicy food were eating them. Quite possibly the best dish I've ever cooked!

ANDREA VETERE CANADA
330

ANDREA VETERE CANADA

These were the best ribs I've ever had. I used inexpensive side ribs. I added half the sauce, then covered tightly with foil and turned the ribs after 1 hour. After cooking for 2 hours, I removed the foil, added the rest of the sauce and spooned extra sauce every 20 minutes or so.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 684 cal
  • 34%
  • Fat
  • 41.1 g
  • 63%
  • Carbs
  • 38.3 g
  • 12%
  • Protein
  • 40.9 g
  • 82%
  • Cholesterol
  • 160 mg
  • 53%
  • Sodium
  • 2773 mg
  • 111%

Based on a 2,000 calorie diet

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