Sylvia's Ribs


Ooey gooey good! Never a leftover. You can also add finely chopped onions, soy sauce, etc.

Prep Time:
10 mins
Cook Time:
1 hrs
Additional Time:
50 mins
Total Time:
2 hrs
8 servings


  • 8 pounds pork spareribs

  • 3 cups ketchup

  • 1 cup barbeque sauce

  • 1 cup brown sugar

  • 2 ½ tablespoons lemon juice

  • 2 teaspoons Worcestershire sauce

  • 1 dash hot pepper sauce, or to taste

  • 3 tablespoons steak sauce, (e.g. Heinz 57)

  • 2 cloves garlic, minced


  1. Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.

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

  3. In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)

  4. Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

Nutrition Facts (per serving)

998 Calories
61g Fat
54g Carbs
59g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 998
% Daily Value *
Total Fat 61g 78%
Saturated Fat 22g 111%
Cholesterol 240mg 80%
Sodium 1643mg 71%
Total Carbohydrate 54g 19%
Dietary Fiber 1g 2%
Total Sugars 47g
Protein 59g
Vitamin C 17mg 87%
Calcium 133mg 10%
Iron 5mg 25%
Potassium 1111mg 24%

* 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.

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