This will work in the oven - wrap in foil sprayed with cooking spray and place in a baking dish to catch any leaks. Bake at 350 for about 30 minutes, then open foil and bake an additional 10 minutes to help carmelize the sauce on the meat. You may have to adjust cooking time depending on the size of the ribs, and you can turn them during the last 10 minutes if you want. I used this method often when I did not have a grill for ribs and chicken.
Ok, so I have made country ribs many times before, and I've always seasoned them with salt and pepper & boiled them in plain water before grilling them with bbq sauce... and I thought they were pretty good. Well, let me tell you. I will never make them that way again! I am so glad I tried this because the ribs had so much more bbq flavor and they were so tender and moist. They came out dry sometimes when I did them my old way. I only made about 1 lb. since it's just me and my hubby, and they were awesome! Thanks for the recipe!! It's definitely a keeper!
These were great! I used boneless country style ribs and boiled them up the day before. I boiled the ribs for 40 minutes and then took the ribs out. The sauce was pretty thin so I boiled it more to thicken it. I put the ribs and sauce in a plastic bag and refrigerated them overnight. The next day we just fired up the grill and cooked them about 20 minutes using the thicken sauce to baste. They were very tasty and tender. Our guest asked for the recipe.
O! M! G! THIS WAS SOOOOOOOOOO GOOOOOD!!! I used 1 large bottle of masterpiece bbq sauce 3/4 cup of sugar a splash of lemon and just enough water to cover the ribs. Instead of 40 min i boiled mine for about an hour and a half...we were waiting for my mother-in-law to get home so decided to just keep boiling them till she was almost home...and it turned out soooo goood! the meat was sooooo tender and juicy! we didn't think we were going to finish all of it but it was gone in no time!!! i also took another reviewers suggestion and let it sit covered for about 10 minutes before eating! thanks for the recipe! will make everytime now!!!
This is a great way to make tender juicy ribs (or chicken). I use beer instead of water and that really gives it a savory flavor.
Cooking the ribs in BBQ sauce is a great idea. Thanks. I cooked them in a slow cooker and they were fall off the bone tender. The sauce I used needed some kick so I added a little vinegar and hot sauce. After they cooked the sauce was so good I reduced it to use it as a grilling and dipping sauce. I've made these twice now and will make them again.
This was a great way to grill. I have tried other recipes where you boil the ribs then bake them and I was wanting to try one that I could use the grill. I decided to try this. I was skeptical about boiling it with bbq sauce and then using it to baste with. I figured it would be real runny with the water but everything cooked down and got thickened just like a perfect bbq sauce. I will use this method again!
These are amazing. Now this is the only way that I make these. It makes the meat so tender and it falls right off the bone. I did take some of the other reviewers advice and add some spices to the water while simmering. Makes the meat have this wonderful flavor. We have this great smokehouse restaurant here and these are almost exactly like the ribs I can get there. Thank you so much for posting. This is definately a keeper.
This is a great rib recipe. I loved pre-cooking the ribs in the oven and just glazing them on the grill. Less chance for me to burn them. I ended up cooking my ribs about an hour. But they were still super tender and tasty. Make sure you get a good bbq sauce since the extra spice won't really do much if you buy a cheap sauce.
My wife made these did not like them at all. I could tell that the ribs had been cooked with water even though I saw her take them off the barbeque. The meat was chewey like eastern style ribs. The sauce overpowered the meat flavor of the ribs. This was definitely not a southwestern recipe from Phoenix. For real bar-b-que flavor. Remember flames seal in the meat flavor water boils/steams the meat flavor out.
