In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Refrigerate for 1 to 2 hours. Place baking rack (a cake rack works fine) inside lined pan to keep ribs from resting on the bottom of the pan. Info. If you like a more traditional tomato-based barbecue sauce, glaze them with a store-bought or a. Awesome!! Every 30 minutes I came back in an flipped them and poured a little Devil's Spit on or basted with homemade sauce. Even cutting each rib was awesome. Or, for really saucy ribs, place the ribs in a roasting pan and cover with the sauce mixture. In English, it became ribspare and, eventually, sparerib. Skipping direct high heat of a grill, say, in lieu of a lower temperature that you can more easily control (the oven) eliminates some of the variables that can produce dry, disappointing ribs. Bake, uncovered, at 350° for 30 minutes. In this case, the … Uncover and continue roasting for 45 minutes to 1 hour, occasionally basting with the liquids in the pan. The amount of sauce was right on for my taste, and I wouldn't change the recipe next time as I think it was perfect. Cover the pan and then roast for 1 1/2 hours. Cook them in the microwave on high for one minute. I mostly followed the recipe to a T, but had twice the ribs and only 1/2 the ketchup. Thanks Vicky. I did cut the salt. Covered with foil and baked at around 350 for about 3 hours. Just top the pork ribs with a balsamic vinegar-infused barbecue sauce and you don't even need a grill. If you prefer your ribs to have a grilled flavor, bake them until they're nearly done and then grill them for about 15 to 20 minutes, or until charred. And I say that as … (Baby back ribs are from the top of the rib area along the back. Naming history aside, when these ribs are slathered with this tasty sauce, which is put together using some pantry and fridge staples including your favorite barbecue sauce, lemon juice, and balsamic vinegar, they become transformed into a tangy delight. This is without a doubt the best tasting ribs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Other than adding a little garlic powder and 2 tsp. Remove the membrane from the ribs and lay them on the wire rack so the meaty side faces up. Directions. Stir vigorously until combined. Or, for really saucy ribs, place the ribs in a roasting pan and cover with the sauce mixture. Tender, fall off the bone delicousness! My husband didn't say anything bad about them nor did he say anything good--just ate them (he won't eat anything he doesn't like) so I give these a 3-star rating. Cover the pan once again with aluminum foil. But even two little kids who don't like spicy food were eating them. Or, for really saucy ribs, place the ribs in a roasting pan and cover with the sauce mixture. With our cookbook, it's always BBQ season. Use a kitchen towel or paper towel to grasp the edge of the skin and then pull. Serve these flavorful juicy ribs with mashed potatoes for a weeknight meal or a potato salad for a casual dinner on the deck. Enjoy! Sprinkle both sides of the spareribs liberally with onion powder, garlic powder, salt, and pepper. 1/2 cup fresh-squeezed lemon juice (about two to three large juicy lemons). When I pulled them out of the oven I took a little chunk out with a fork and tried it. These are sometimes referred to as baby back ribs. Nutrient information is not available for all ingredients. It may be a little putzy to tend to them every 20 minutes for 3 hours, but it is so worth it. By the time I was done I used an entire bottle of Devil's Spit and about 3/4ths of the sauce (which started to thicken, but was still liquidy, had to drain pan). This SO exceeded my expectations! Bake ribs in preheated oven for 3 hours. I prepared about 2 1/4lb pork ribs and prepared half the sauce recipe using sweet onions. I also mixed in a small amount of Famous Dave's Devil's Spit. Seemed a little thin..but it got thickier as time went on. Grilling ribs has never worked well for me - this recipe and cooking instructions resulted in ribs that were cooked (without charring them), but very juicy (yet not greasy), and could be eaten off the bone easily. The amount of sauce was right on for my taste, and I wouldn't change the recipe next time as I think it was perfect. (Try it sometime on beef ribs, too.) Cover the pan and then roast for 1 1/2 hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking. Cover the pan and then roast for 1 1/2 hours. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This adds a nice little crust, which serves a pleasing contrast to the tender cooked ribs. I added half the sauce, then covered tightly with foil and turned the ribs after 1 hour. Let ribs cool. I cooked this for Super Bowl LXII (Pats/Giants). Pour half the liquid on the ribs. Remove the thin membrane (silverskin) from the back side of the ribs (if not already done by the butcher). These oven ribs give grilled ribs and smoked ribs a serious run for their money. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. I never flipped my ribs and only basted the meat-side. These ribs were so juicy, so tender. Congrats! Refrigerate the ribs for one hour. These ribs were so juicy, so tender. Grilling ribs has never worked well for me - this recipe and cooking instructions resulted in ribs that were cooked (without charring them), but very juicy (yet not greasy), and could be eaten off the bone easily. The sound the knife made as it cut through the juicy meat, you just knew they were cooked to perfection. These were the best ribs I've ever had. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. Heat a large lightly oiled skillet over medium-high heat. Set the oven to 300°F. I cooked this for Super Bowl LXII (Pats/Giants). I also mixed in a small amount of Famous Dave's Devil's Spit. Split ribs down the center between the bones. You don't have to have a smoker or a grill to make these tender, flavorful spareribs. If you prefer your ribs to have a grilled flavor, bake them until they're nearly done and then grill them for about 15 to 20 minutes, or until charred. Her recipes range from Grandma’s favorites to the latest food trends. Absolutely beautiful and finger-lickin' good. The term comes from the German "rippenspeer," which literally translates to "spear ribs," as this cut was traditionally roasted on a spit or spear. Quite possibly the best dish I've ever cooked! After removing the foil and waiting another 30 minutes, the ribs were really starting to look awesome. In case you have ever wondered how to cook pork spare ribs in the oven fast, this recipe is your method to tender perfection. Family never looked up the whole time we ate. Will be making again. Serve with your favorite sides and enjoy! Place seasoned ribs, bone side down, on the rack in the baking pan. of liquid smoke I made these just as the submitter intended. A whole rack of pork ribs weighs about 3 pounds (1.4 kilograms). Allrecipes is part of the Meredith Food Group. Preheat the oven to 325 F. In a small saucepan, heat the butter with the vinegar, water, brown sugar, garlic powder, onion powder, and black and cayenne peppers. Although cooked indoors, these ribs are perfect for a summer barbecue as you can make them ahead of time—and leave plenty of room on your grill for the rest of your cookout fare. Bake about 90 minutes to 2 hours, or until tender. I did add about 2 cloves of minced garlic and cut the salt to about 1/2 tsp as 4 sounded like WAY too much. Every 30 minutes I came back in an flipped them and poured a little Devil's Spit on or basted with homemade sauce. Amount is based on available nutrient data. It's a keeper. Brush with the sauce and continue roasting for about 45 minutes to 1 hour, turning and brushing with the sauce several times, until ribs are cooked through. Basted only a couple times. I quickly seared the ribs on a baking sheet before basting on the meat-side only and was fairly carful about applying sauce every 20 minutes. We enjoyed these but I'd like to keep experimenting with other recipes. We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. This will braise the ribs. Let ribs cool. I got a lot of compliments, and with the Devil's Spit used (which only helped to enhance the original recipe), they had a little spice/heat to them.