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This is an easy old family favorite recipe from around 1960. Double the sauce recipe for more ribs or to have extra sauce for dipping. Instead of browning the ribs, you can put the raw ribs in the roasting pan, mix the sauce ingredients together well and pour it over the ribs. If you are using this method, baste ribs frequently and allow longer cooking time.
- Brown ribs in a deep frying pan.
- Place browned ribs in a roasting pan or baking dish in a single layer.
- Drain excess fat from frying pan, deglaze the pan with hot water,scraping up browned bits, and set it aside to add to the sauce ingredients.
- Bake ribs in a 350 degree Fahrenheit oven for about 30 minutes.
- Drain excess fat with a meat baster.
- Meanwhile, mix sauce ingredients together in a saucepan, including the reserved liquid from deglazing the fry pan. Bring to a boil, stirring constantly.
- Reduce heat and simmer for 15 minutes until slightly thickened, stirring occasionally.
- Pour sauce over browned ribs and bake uncovered at 350 degrees Fahrenheit for 1 to 1-1/2 hours or until done.
- Baste occasionally and turn once or twice.
- Set your oven timer to remind you when to baste, every 15 or 20 minutes or so.
- Add a little hot water if the sauce is getting too thick before the meat is done.
I know this would have turned out spectacularly *if* I would have followed the directions. However, due to the hot weather, I wanted to try this on the BBQ instead of in the oven. Unfortunately, the BBQ is simply hotter than the oven and harder to regulate the temperature. So the ribs got a bit overdone. But they were still good and quite tender. I think this is an excellent recipe for the oven, and I will make it again when it isn't so hot outside. Thanks!