Slow Roasted Ribs

"I worked on developing this recipe over several years because I wanted BBQ restuarant ribs at home. To my delight I think I have accomplished just least my hubby thinks so. The meat falls off the bones with a crispy tenderness that cannot be described."
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Ready In:
2hrs 24mins




  • Line a cookie sheet with heavy duty aluminum foil. Cut rack in half and place on prepared cookie sheet.
  • Mix together in a small bowl the next four ingredients. Rub on both sides of ribs. Cover with aluminum foil. Bake in a 350 degree oven for 2 hours. Remove from oven and drain off excess drippings.
  • Set oven to broil. Brush barbeque sauce (I use Mathew's Chinese Style Chick'N Rib Sauce) over ribs and broil watching so the ribs do not burn. Flip ribs over and brush again with sauce and broil. You can also brown the ribs on the grill.
  • I serve the ribs with the "recipe #33489" and baked sweet potato.

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  1. Followed directions pretty close.....didn't have 5 Spice, but kind of made my own. Tweaked a few other things, but all in all, very good ribs! Well done JCC.


<img src= border=0 alt=Photobucket> <br> <br><img src= border=0 alt=Photobucket> <br> <br><img src=> <br> <br>I am a payroll manager but in my next life I will definitely be a chef. I love cooking and especially trying new recipes. <br> <br>I have been married for 32 years and when we were newly weds my DH encouraged me to cook even though we would drink Alka-Seltzer for dessert most nights. I thought because I watched my mother cooking when I was growing up that I could just ?jump in? and start cooking. That was not the case. Chris and I found out the hard way. <br> <br>I have two little dogs Jake and Jillian. Jakie is a Japanese Chin and Jillian is a Pekinese. They are so adorable. They race from one end of the house to the other. Jake will watch for me from the front windows. The minute he hears the garage door he makes a beeline for the door with Jillian in tow. Such a nice welcome home at the end of the day. <br> <br>About a year and half ago my friends and I set up a Dinner Club which consists of three couples. Each month one couple hosts a dinner party. The hosts prepare the main entr?e. The guests bring an appetizer and a dessert. The only rule is that all recipes must be new. Tried and true reicpes are not acceptable. This way we get to prepare recipes for friends that we may never have tried. We rate the recipes at the end of the meal and share copies with each other. This affords us a chance to get together without letting too much time go by. <br> <br>Since joining Zaar a year ago I was adopted for the Spring 2008 Pick A Chef cookbook. Some of my recipes appear in the book. I am currently participating in the Zaar World Tour 4, visiting many countries and cooking a lot of foreign recipes along with my teammates. So far this has been very exciting. Again, trying new recipes that I would never have thought to cook has been amazing not to mention meeting people from around the world. <br> <br>This is a wonderful site with so much going on. The recipes I have tried to date have been fabulous. All the members are so nice and helpful. I just renewed my Premium Membership and will revisit ?About Me? in a year to update.
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