Classic Barbecued Ribs

Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

These are some classic ribs that your mother used to make.

By Ryan Hagen
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Sprinkle ribs with garlic salt and place into a roasting pan.

  • Stir ketchup, vinegar, sugar, celery salt, chili powder, salt, dry mustard, paprika, and black pepper together in a bowl; pour over the ribs.

  • Cook, basting with the pan drippings every half-hour, until the meat pulls away easily from the bone, about 90 minutes.

Nutrition Facts

Per Serving:
908 calories; 61 g total fat; 240 mg cholesterol; 3011 mg sodium. 29.1 g carbohydrates; 59.3 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Lacemaker427
Rating: 4 stars
05/11/2016
I added 1/2 tsp of nutmeg to the dry rub and it was delicious. What's BBQ without nutmeg!?! Read More

Most helpful critical review

Beth Crader
Rating: 3 stars
05/19/2018
Change the sugar to either brown sugar or molasses. Once ribs are coated place in oven cover well with foil slow name at 300 for several hours. Much better. Read More
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lacemaker427
Rating: 4 stars
05/11/2016
I added 1/2 tsp of nutmeg to the dry rub and it was delicious. What's BBQ without nutmeg!?! Read More
ginerjm
Rating: 3 stars
06/23/2016
It's not so much that I didn't like it it is just that they aren't very "barbecue saucy" when done. Sure - they did cook thru (a little extra time for my oven) and the sauce does have a nice flavor but the fat from the meat thinned the sauce out so much that after all the basting there wasn't any evidence of it after being served. Personally I like my barbecued meats to show the evidence whether it was a dry rub or a 'wet' sauce such as this recipe. Read More
BARNKITTY
Rating: 4 stars
07/19/2015
Made a few modifications: subbed apple cider vinegar cut celery salt to 1T omitted extra plain salt added a little extra pepper. We also cooked on the grill between 280-300 degrees for 4 hours (really could have gone another half hour to reach perfect fall of the bone melt in your mouth tenderness but it was getting late). Seasoned the ribs lightly with a salt-free grilling blend then basted lightly with the sauce as it cooked and topping with the rest at the end. The sauce is good if on the tart/tangy side and does have that catsup flavor; not bad unless you prefer a sweeter BBQ sauce. Read More
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Lacemaker427
Rating: 4 stars
05/11/2016
I added 1/2 tsp of nutmeg to the dry rub and it was delicious. What's BBQ without nutmeg!?! Read More
Beth Crader
Rating: 3 stars
05/19/2018
Change the sugar to either brown sugar or molasses. Once ribs are coated place in oven cover well with foil slow name at 300 for several hours. Much better. Read More
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