Barbequed Pork Ribs

Name: Barbequed Pork Ribs
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 3 h 40 min
Yield: 10 servings
Ingredients: 5 pounds pork spareribs, cut into serving size pieces; ½ cup butter; 1 medium onion, chopped; 1 tablespoon minced garlic; ½ cup distilled white vinegar; 1 cup water; 1 cup ketchup; 1 cup hickory smoke flavored barbeque sauce; 1 lemon, juiced; salt and pepper to taste

Rating: 4.65 stars

158 Ratings
120 Reviews
3 Photos

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.

By Robbie Rice

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr 20 mins

additional:

2 hrs

total:

3 hrs 40 mins

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 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.

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Step 2

Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours.
Step 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.
Step 4

Preheat grill for medium-high heat.
Step 5

Brush grill grate with oil. Grill ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.

Nutrition Facts

Per Serving:

544 calories; protein 29.6g 59% DV; carbohydrates 17.6g 6% DV; fat 39.5g 61% DV; cholesterol 144.4mg 48% DV; sodium 938.9mg 38% DV. Full Nutrition

Reviews (120)

Most helpful positive review

TKF123

06/13/2004

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. Read More

Helpful

(250)

Most helpful critical review

Darby B.

09/15/2010

I have made much better Read More

Helpful

(9)

158 Ratings

5 star values: 117
4 star values: 31
3 star values: 7
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

TKF123

06/12/2004

Helpful

(250)

Christine Garrison

06/16/2008

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. Read More

Helpful

(156)

heybejay

06/29/2008

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. Read More

Helpful

(106)

DEANNE1974

01/25/2004

Excellent recipe! I do not own a blender though. I used my food chopper to mince the onions and a whisk to mix the other ingredients. The sauce was just a tad lumpy from the onions but completely delicious. My BBQ taste is sweet over tangy. I added about 4 tablespoons of brown sugar just before bringing the sauce to a boil. After the ribs marinated all day I wrapped them lightly in foil and placed them on the grill until they were hot. I then removed the foil and placed the ribs directly on the grill (don't forget the Pam especially if adding the sugar to the sauce. Very easy to lose this meat off of the bone!) to 'grill' each side. My VERY picky 11 year old son LOVED the ribs and my husband said "I don't think ANYTHING could make these ribs any better!" My favorite thing about the recipe itself besides the results is the fact that the ingredients are so basic. They are ingredients that most people already have in the kitchen! Read More

Helpful

(56)

FREYIA

01/25/2004

These are the best ribs I've had in years. Try using different vinegars such as balsamic or red wine vinegars. Read More

Helpful

(33)

mom2hhh

01/25/2004

Excellent! Easy to prepare ahead of time. I used boneless pork ribs and they came out great. I wrapped them tightly in foil before putting them on the grill... so they steamed instead of cooked on the outside. Kept them moist. Read More

Helpful

(27)

MISTYGARBO

01/25/2004

Made these on the spur of the moment in the oven. My brother came over to visit and said they were "the best ribs he ever had". What a surprise considering I didn't even have time to marinade the ribs. Read More

Helpful

(23)

MACLEOD26

07/29/2005

Very good. Mine were nice and tender - the meat slid right off the bones. I put marinated them for about 3 hours in the sauce before cooking. Speaking of the sauce I prefer mine a bit sweeter so I added brown sugar to taste. Read More

Helpful

(21)

Mauricio Larenas

01/25/2004

very very good recipe. mad it with big country ribs and turned out delicious Read More

Helpful

(16)

Darby B.

09/15/2010

I have made much better Read More

Helpful

(9)

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Nutritional Information

Barbequed Pork Ribs

Servings Per Recipe: 10
Calories: 544

% Daily Value *

protein: 59 %

carbohydrates: 6 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 61 %

saturated fat: 84 %

cholesterol: 48 %

vitamin a iu: 12 %

niacin equivalents: 94 %

vitamin b6: 27 %

vitamin c: 22 %

folate: 3 %

calcium: 7 %

iron: 12 %

magnesium: 12 %

potassium: 14 %

sodium: 38 %

thiamin: 45 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Barbequed Pork Ribs

1 of 120

All Reviews

TKF123

06/12/2004

Helpful

(250)

Christine Garrison

06/16/2008

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.

Helpful

(156)

heybejay

06/29/2008

Helpful

(106)

DEANNE1974

01/25/2004

Helpful

(56)

FREYIA

01/25/2004

These are the best ribs I've had in years. Try using different vinegars such as balsamic or red wine vinegars.

Helpful

(33)

mom2hhh

01/25/2004

Helpful

(27)

MISTYGARBO

01/25/2004

Helpful

(23)

MACLEOD26

07/29/2005

Helpful

(21)

Mauricio Larenas

01/25/2004

very very good recipe. mad it with big country ribs and turned out delicious

Helpful

(16)

Darby B.

09/15/2010

I have made much better

Helpful

(9)

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Barbequed Pork Ribs

Ingredients

Directions

Nutrition Facts

Reviews (120)

Most helpful positive review

Most helpful critical review

All Reviews for Barbequed Pork Ribs

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Barbequed Pork Ribs

Ingredients

Directions

Nutrition Facts

Reviews (120)

Most helpful positive review

Most helpful critical review

All Reviews for Barbequed Pork Ribs