Dad's Oven Baked Ribs

"These are the ribs that my Dad has cooked for years. My friends used to make sure they came around whenever they heard that he was going to be baking some and as a result he usually made several batches at a time. I recently ran into some old buddies and they asked for the recipe so I thought I would post it here. These ribs are messy, sticky and the meat falls off the bone. I wouldn't want them any other way."
 
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photo by Private photo by Private
photo by Private
photo by Private photo by Private
photo by Private photo by Private
Ready In:
1hr 40mins
Ingredients:
13
Serves:
6-8

ingredients

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directions

  • Cut 4 lbs of pork back ribs into serving size pieces.
  • Simmer the ribs, covered, in enough water to cover for about 1 hour or until nearly tender.
  • About 10-20 minutes or so before the ribs are done simmering melt the butter in a sauce pan; add crushed garlic and cook 4 to 5 minutes.
  • Add the rest of the ingredients to the sauce pan and bring to boiling.
  • Drain ribs and place in a shallow baking pan.
  • Pour boiling sauce over the ribs.
  • Bake at 350 F degrees for 20 minutes, basting often with the sauce.

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Reviews

  1. Simple, and good. Works well everytime. Thanks1
     
  2. Used pork slices and didn't have celery seeds, but otherwise stayed true to the recipe. Delish! The family loved these. Easy, simple recipe. Thank you for posting!
     
  3. I've made a recipe almost like this one for years. I use 2 tablespoons of brown sugar and omit the garlic, one teaspoon of celery seeds instead of a tablespoon. I have also found that doubling the sauce helps alot!!
     
  4. I'd like you to clarify what you mean by chili sauce. Since I couldn't figure it out, I made it up. I subbed 1/3 cup katsup with 1 tbs chili powder and 1/2 tsp of chili flakes. Other than that, these were SUCH good ribs. Everyone loved them. :) I'm giving them 4 stars because of the chili sauce issue. Otherwise these ribs were really really good.
     
  5. These ribs were really tasty. The sauce was really too thick to spoon over the ribs, so next time I'll let the ribs cool a bit then just brush them on both sides with the sauce before baking. Thanks for the post.
     
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Tweaks

  1. Mmmm! This recipe tops any rib recipe that I have ever made. My picky family really loved these, we didn't have a single rib left! I did use thin country style beef ribs. My changes were minor: I used two cloves garlic, celery salt instead of celery seeds and salt, 2 dashes of ground cayenne pepper instead of hot pepper sauce, and to the sauce we added 1 add'l tbsp of ketchup, 1 heaping tsp of maple syrup and 1 heaping tsp of honey. Highly recommended!
     

RECIPE SUBMITTED BY

I'm male, early 30's and live with my longtime girlfriend. I do the cooking, she does the baking. We both do the eating. ;^) What else? I have a spicy food addiction and have over 30 hot sauces taking up too much space in my fridge. I also have hard time not buying any cook book that I find that has great pictures - especially if I'm hungry. Many of them I never use for more than inspiration... looking through them gets me thinking about what I would like to make or eat.
 
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