Dad's Best Barbecued Ribs
Submitted by DACAMPBELL
Pork ribs roasted with lemon and onion slices, then basted every 15 minutes in a tangy ketchup-Worcestershire sauce until the meat turns mahogany. Dad’s method delivers fork-tender ribs with layers of sweet, sour, and savory flavor.
YIELD
16 servingsPREP
20 minCOOK
2½ hrsREADY
3 hrsThis recipe starts in a roaring 450°F oven to sear the surface and render some fat, then drops to a gentle 350°F for a slow, basting-filled braise that builds flavor with every brush of sauce.
Thin slices of unpeeled lemon nestle on top of each rib piece, releasing oils and juice as they roast, while onion adds sweetness that balances the vinegar’s bite.
The sauce itself is a Southern-style blend of ketchup, Worcestershire, chili powder, and just enough hot pepper sauce to wake up your taste buds without setting them on fire.
Plan for three hours total, most of it hands-off, and you’ll have ribs that slide off the bone with a gentle tug.
Chef Tips
- Keep a spray bottle of water nearby to douse any flare-ups if fat drips onto oven elements
- The sauce thickens as it reduces, so thin with a splash of water if it gets too sticky
- Leftovers reheat beautifully in a covered dish with a few tablespoons of the pan drippings
Ingredients
Directions
Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes.
Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350℉ (180℃) degrees, about 2 hours, basting ribs with the sauce every 15 minutes.
Comments
Not BBQ ribs. Baked ribs with sauce.