285 Ratings
  • 5 star values: 236
  • 4 star values: 36
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 0

These ribs will have the smoky flavor without all the grilling time. It takes just 30 minutes on the grill to give the ribs that smoky flavor Southerners expect. You can use this recipe for spare ribs too, just bake for 15 minutes longer.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.

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  • In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.

  • Preheat grill for medium heat.

  • Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

519 calories; 35.5 g total fat; 132 mg cholesterol; 721 mg sodium. 24.5 g carbohydrates; 25 g protein; Full Nutrition


Reviews (213)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/14/2005
I've been doing ribs by this method for years and you appreciate it even more in winter where grilling 5-6 hr ribs is not an option. (In winter you would finish this recipe off topped with the sauce in a 450 degree oven instead of on the grill.) A few suggestions from my experience. I add a bit of liquid smoke to the vinegar mixture so that it permeates the ribs when baking (also throw in a few cloves of garlic bay leaf salt and pepper). I take off the foil after 45 minutes of baking but continue baking until the yummy liquid evaporates(the flavor gets more concentrated in the meat that way). The beauty is that this step can be done even a few days ahead. When done baking I just let the ribs cool and refrigerate until I need them. Then just take out 1 hr before party/ dinner baste generously w/sauce and grill/ bake until nice in color. Perfect for treating kids to their favorite dinner in the middle of the week even for a busy mom/ dad or for throwing a no hassle BBQ party. Read More
(229)

Most helpful critical review

Rating: 2 stars
09/22/2008
While the flavor was good you just will not get tender ribs in 45 min plus some grill time. I think I am spoiled with my 7 hour smoked ribs Read More
(3)
285 Ratings
  • 5 star values: 236
  • 4 star values: 36
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
07/14/2005
I've been doing ribs by this method for years and you appreciate it even more in winter where grilling 5-6 hr ribs is not an option. (In winter you would finish this recipe off topped with the sauce in a 450 degree oven instead of on the grill.) A few suggestions from my experience. I add a bit of liquid smoke to the vinegar mixture so that it permeates the ribs when baking (also throw in a few cloves of garlic bay leaf salt and pepper). I take off the foil after 45 minutes of baking but continue baking until the yummy liquid evaporates(the flavor gets more concentrated in the meat that way). The beauty is that this step can be done even a few days ahead. When done baking I just let the ribs cool and refrigerate until I need them. Then just take out 1 hr before party/ dinner baste generously w/sauce and grill/ bake until nice in color. Perfect for treating kids to their favorite dinner in the middle of the week even for a busy mom/ dad or for throwing a no hassle BBQ party. Read More
(229)
Rating: 5 stars
08/18/2004
Whole family just LOVED these!! I cut the recipe in half and only thing I changed was cooking method. I didn't grill them after cooking them with water and vinegar for an hr. and making the sauce I marinated the ribs in the sauce for about 1-1/2 hrs. Then baked them in the oven on 350 covered for 45min then uncovered for 10min. They came out PERFECT!! Meat just about fell off the bone and the sauce is wonderful!! The hot pepper sauce was hardly noticed so I might add just a little more next time (hubby likes spicey foods). These would be excellent for a barbecue get together!! Thanx for the great recipe!!:) Read More
(127)
Rating: 5 stars
01/25/2004
I fancy myself a good bbq'er and am always open to new ideas and techniques. My Dad taught me everything I know and I've read and experimented like mad to get better. So when I sprung this little ditty on him and his comments ranged from "You got a good scald on that!" to "Forward this recipe to me please? That was good!" I knew I had a winner! Given the time to do this properly this stuff came out DELICIOUS!!!! Pork was just falling off of the bones! I used country style ribs added 20 minutes on the oven time due to thickness of the meat and added in about 1/4 cup more brown sugar to give the pork a sweeter thicker taste. You cannot go wrong on this! Wonderful dish! Wow! Read More
(120)
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Rating: 5 stars
01/25/2004
We loved this recipe the ribs were tender and we like them that way! The only thing I changed was added a little onion powder to the sauce and a little bit more brown sugar. This was wonderful Boo! Thanks for sharing this!:) Read More
(42)
Rating: 5 stars
09/08/2005
Great to bake ahead of time and grill whenever the bbq was ready - after appetizers and drinks were going so I could appreciate the guests. Everyone wanted the recipe from the person in charge of the actual fire (the boyfriend). Note: behind every good man - he got all the credit but I got to relax let him enjoy the praise. Got more ribs to make the next day. Read More
(36)
Rating: 5 stars
10/04/2005
The sauce for this recipe is fabulous! It was great to use everything right out of my pantry I even added a little (2T) maple syrup to give a extra sweetness. I had bought some spare ribs on sale and wanted an easy recipe for them and this was it. My only complaint was the meat I bought was still tough after baking first for an hour then grilling. We put the ribs back into a covered roaster pan poured the remaining sauce over then baked again for another hour at 300 degrees. YUM! YUM! I'm sure baby-back ribs are more tender to begin with than spare ribs. Read More
(30)
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Rating: 5 stars
01/25/2004
FANTASTIC!! My husband and I tried these. They were wonderful and full of flavor. We made 1-1/2 times the sauce for 8 lbs. of ribs. Added a little more brown sugar. After the required grilling time my husband wrapped each rack of ribs in heavy duty foil and put back on the top grill to steam for a few minutes. Let sit in the foil for about 15 minutes before cutting. They were fall off the bone good!! Being from the Lone Star State I was a little skeptical about all the pre-cooking in the oven but it was wonderful and didn't take 6-8 hours like we are used to! Thanks Boo! Read More
(29)
Rating: 5 stars
09/07/2005
Finally a BBQ sauce that's not too vinegar-y! I made boneless country ribs and they were delicious! The sauce is wonderful and could be used for many different dishes. Thanks for a BBQ sauce that beats all others! Read More
(22)
Rating: 5 stars
01/15/2009
Super recipe! Like others I deviated a little from the recipe as published. To start with the bbq sauce tasted a little too tangy for me so I added more brown sugar. Next I baked the ribs for one hour in the water/red wine vinegar. After removing the ribs from that liquid I let them marinate in 2/3rds of the bbq sauce for 1 1/2 hours like someone else posted. I then baked the ribs for one more hour in the bbq sauce with a foil cover. Then kicked the oven up to 450 and baked the ribs for an additional ten minutes uncovered. They were so good and had the coloring was perfect. The ribs had great flavor and were very tender. Read More
(20)