BBQ Ribs

  • Prep Time: 15 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 6
  • About This Recipe

    “This is an excellent dish for a barbeque party. Make the ribs in advance, and when your guests have arrived, all that’s left is to grill them. You’ll have them wondering how they got so tender and tasty so fast.”

    Ingredients

  • 5lbspork spareribs, sliced apart
  • 1/2 cup butter or 1/2 cupmargarine
  • 1mediumonion, chopped fine
  • 1tablespoonminced garlic
  • 1cupwater
  • 1/2 cupwhite vinegar
  • 1cupcatsup
  • 1cupbarbecue sauce, hickory smoke flavor
  • 1lemon, juice of
  • salt
  • black pepper
  • Directions

  • Place ribs in a large skillet.
  • Cover with salted water and bring to a boil.
  • Reduce heat and simmer over low heat for 1 hour, or until meat is tender, but not falling off the bone.
  • Melt the butter in a saucepan and saute the onion and garlic until the onion is tender.
  • Remove from heat and pour into a blender with all remaining ingeredients.
  • Puree for 1 minute, then pour back into saucepan.
  • Bring to a boil, then remove from heat.
  • Place the boiled ribs in a shallow dish and pour sauce over them.
  • Place in the refrigerator for at least 2 hours.
  • Barbeque ribs on an outdoor grill over moderately hot coals, basting with the sauce and turning often until well browned.
  • Reviews

  • “i added 1/2 cup of honey to this recipe and baked them at 325 degrees for 1 1/2 hrs.they were the best ribs i have ever eaten.my 30 guests agreed.”

  • “I love this recipe, I tried it the other day. I agree with the first reviewer add honey its a lot better. A great base recipe though!”

  • “This recipe was DELICIOUS and easy!!! Don’t listen to chef dude!”

  • “It was easy to make, and it tasted wounderful. I have been looking for a good rib recipe for a long time, now my search is done. YUMMY!!!”

  • “I just tried this recipe at our BBQ over the weekend and it was a big hit !!! Great recipe !!!!”

  • “”Ribs” be pork or beef need to be spiced or given a “dry rub” then slow cooked over an indirect heat ( water smoker or a gas / charcoal grill ) at 200- 220 degrees for at least 4-6 hours.Then add sauce or a glaze for the last 30 mins.”

  • “I also added ½ cup honey as the others suggested, and didn’t have white vinegar, so I used apple cider vinegar, which worked fine. When I added the sautéed garlic and onions to the catsup/barbecue mixture it was thinner than what we like (as nobody else mentioned this I think it must’ve been my error), so I omitted the blender step, and just cooked it until it was a little thicker. I marinated the ribs for 3 hours in the frig, and then grilled them.The end result was rich tomatoey, juicy tender ribs.DD said to tell the recipe author 10 stars, and I fully agree that it rates 5 stars. It is rather time-consuming to make, but well worth it!”

  • “The best ribs we have ever had.I made them with the honey added and then grilled them.Tender and delicious.”

  • “Absolutely the most delicious ribs I’ve ever eaten!!Everyone raved about how good they were and wanted my recipe.Guess I’ll have to share it with them!”

  • “Excellent!.I added the honey as others had suggested and marinated them for 24 hours.The aroma coming from the grill was great and even better eating.”

  • “never boil ribs!!! all the flavor is boiled away. I ask one question would you boil the tenderloin?no so why would you boil your ribs.If you want to tenderize them, braise them!”

  • “I love BBQ babyback ribs, one sure way to make the ribs tender without being waterlogged (which happens when they are boiled in water) is this method I learned from a personal chef to the CEO of a large corporation:Preheat oven to 375 degrees.Salt and pepper both sides of ribs.Place bone side down in baking pan with half inch of water.Cover with heavy duty foil and bake for 3 hours.Drain whatever liquid is left in pan, lather on the BBQ sauce of your choice, and broil or grill both sides till bubbly.Serve immediately.”

  • “Great rib recipe.We loved the sauce on these, and the ribs turned out so tender and moist.We were able to just twist out the bones, so good.Thank you for sharing with us.”

  • “My whole family (who are not rib lovers) loved it.I too, added a half cup of honey to the sauce.”

  • “I took the advice from one of the reviewers and baked them rather than boiling them. They turned out amazing!This coming from someone who doesn’t even eat ribs. I absolutely loved the sauce..it was just right….not too sweet with some actual flavor! I think this will probably become the go-to sauce recipe at my house from now on!Thank you so much for posting!!”

  • “These ribs were really good and enjoyed by the whole clan this summer.We will have them again sometime!”

  • “I made this with the honey added as another member suggested and used half right away and saved half for about a week.Both batches were gone within minutes after baking, with eaters sopping up the sauce.The meat was so tender after the hour of simmering, and the hour of baking was just enough to carmelize the sauce. Will definitely make this one again.”

  • “The flavor is spot on. Finally, ribs that aren’t icky sweet. Do make sure to really simmer the ribs until they are tender. For me, it took almost 2 hours (double what the recipe states) so give yourself enough time. Marinated 5 hours, then cooked on the grill maybe 20 minutes until it was nice and charred the way we like it. I could see some ginger & red pepper flakes spicing this upa little. Thanks for a really great recipe!”

  • “I got raves over the ribs I made with this recipe. I added honey, soy sauce and red pepper flakes for a little heat.”

  • “I made this recipe for dinner this evening & I asked my 2 picky teenagers what they thought & their response was “YUM”.I agree with previous reviews that it’s not sweet enough, I didn’t have honey so I added brown sugar.I made french fries with dinner & the kids were dipping their fries in the left over sauce, very yummy.Thanks for the great recipe.”

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