Ribs: Oven Baked BBQ Ribs

2 cups sliced onions2 cups ketchup2 cups water4 teaspoons salt1/4 cup Worcestershire sauce1/2 cup white vinegar1/2 cup dark brown sugar4 teaspoons dry mustard4 pounds pork spareribsPreheat oven to 350 degrees F (175 degrees C). In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split ribs down the center between the bones. Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches. Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder. Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking. Amount Per Serving  Calories: 684 | Total Fat: 41.1g | Cholesterol: 160mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 684

Total Fat: 41.1gCholesterol: 160mgSodium: 2773mgTotal Carbs: 38.3g    Dietary Fiber: 0.9gProtein: 40.9g VIEW DETAILED NUTRITION
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I cooked this for Super Bowl LXII (Pats/Giants). When I pulled them out of the oven I took a little chunk out with a fork and tried it. I was completely blown away by the flavor and couldn't believe I cooked them. Even cutting each rib was awesome. The sound the knife made as it cut through the juicy meat, you just knew they were cooked to perfection. I mostly followed the recipe to a T, but had twice the ribs and only 1/2 the ketchup. So I made up the batch of sauce, which was runny like a marinade. I also mixed in a small amount of Famous Dave's Devil's Spit. Covered with foil and baked at around 350 for about 3 hours. Every 30 minutes I came back in an flipped them and poured a little Devil's Spit on or basted with homemade sauce. After about 2 hours I took away the foil. After removing the foil and waiting another 30 minutes, the ribs were really starting to look awesome. 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). These ribs were so juicy, so tender. 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. But even two little kids who don't like spicy food were eating them. Quite possibly the best dish I've ever cooked! Was this review helpful? [ YES ]
148 users found this review helpful I cooked this for Super Bowl LXII (Pats/Giants). When I pulled them out of the oven I took a... Reviewed on Apr. 25, 2006 by AKrause    Finally, a pork rib recipe that resulted in very flavorful, juicy, perfectly cooked ribs. 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. I prepared about 2 1/4lb pork ribs and prepared half the sauce recipe using sweet onions. 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. I never flipped my ribs and only basted the meat-side. I baked them for approx 2 1/2hrs at 350, then turned off the oven for about 40 minutes - after which, I warmed the ribs at 170F for about 10 minutes before serving. 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. Was this review helpful? [ YES ]
25 users found this review helpful Finally, a pork rib recipe that resulted in very flavorful, juicy, perfectly cooked ribs. ...

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