Oven Ribs

Finger licking good! These ribs just fell apart they were so tender! I made a few changes. I had boneless country style pork ribs and I added one chopped onion and a tbsp of minced garlic. I also cut back on the cola to about a half can instead of the whole can, due to some of the other reviewers comments. Absolutely delicious!

Great basic recipe. I made a couple of additions, though. First, I seasoned the pork with ground garlic salt and ground pepper before browning. I also brushed the ribs with my favorite barbecue sauce at the very end and put them under the broiler for five minutes. Served to friends for an easy dinner with rustic mashed potatoes and cole slaw. Big hit! So with additions, this would be a 5 star recipe.

I gave it four stars because it was the guide to my own version. I browned the meat in the same pan I used in the oven. No ketchup homage totamto source sea salt

The ribs were fantastic. I think they would be great as is. I didn’t have enough ketchup so I added a bit of barbecue sauce and liquid smoke. When I fried ribs I made sure it carmalized. I played around with oven time. Personally follow the time that they say.

We love barbecue so we added that to the mixture of ingredients and added extra barbecue sauce when we removed the foil on top for the last 30 minutes. So juicy and tender they are falling apart!!

Delish

Haven’t made ribes in years but saw the picture and remember , loved it changed it up a bit 1/2 cup brown super black pepper cajon salt 7-UP ketchup but AWESOME when’s the BBQ

Turned out excellent, just added 1 tsp of Worcester sauce to the mix.

I used this recipe for my first time making ribs. They were delicious & I made a few adjustments. I cut the sauce recipe in half and poured that over the ribs after searing and before baking. As soon as the ribs were done in the oven I poured Sweet Baby Rays (personal favorite) on top. These ribs were juicy, tender, and fell right off the bone. I will definitely be cooking ribs like this in the future.

Terrific recipe. I cooked two racks meat side down at 300. After one hour, I flipped them, basted them and recovered them with the heavy duty foil. At two hours, I basted them again, took the foil off for 35 minutes to brown them further. I didn’t brown them before cooking as the liquid level was below the top of the ribs and browning would occur (Maillard reaction) naturally anyway. Next time, I will use half the amount of sauce since I ended up with “too much” sauce. These are wonderful and are going into regular rotation of recipes. I did not change a thing, other than temperature and I had already learned with my electric oven to do this from a prior recipe. Thank you for sharing! 🙂

I really liked this one. So easy. Followed the ingredients using root beer. – I put foil on bottom of pan overhanging sides. Placed in meat, poured in sauce, and covered with wax paper (keeps in moisture) then folded over ends of foil to seal. Turned spareribs at halfway point and drained juices into pan and thickened for rice. Turned again and removed foil & wax paper 30 min from end. Will reuse this recipe many many times….

Didn’t know you could do ribs in the oven. They came out good. I didn’t do the oil thing instead I basted the ribs with apple juice and sprinkled brown sugar and cinnamon ,I didn’t know there cinnamon mixed with the brown sugar, wrapped them in foil and did the 325 for 2 hours. Appreciate the efforts and thanks again!

Yum! This was my first time making ribs and they are so good! I threw some worstershie sauce into the sauce. I also rubbed a salt, seasoned salt, garlic powder, pepper, brown sugar, and onion powder mixture onto my beef ribs and let it sit in the fridge for two hours before I cooked it. The sauce called for ginger, which I didn’t have, so I used cinnamon and I threw in some onions, mushrooms, and cloves of garlic. Then I took my ribs out and drizzled some sauce on it before browning it. Threw it in my pan and drizzled the sauce all over. I also put a pan of water on the bottom rack to make sure the ribs didn’t lose moisture (they didn’t!). Cooked for two hours followed by half an hour with bbq sauce on it, covered, and then and additional 20 with more sauce uncovered. Delicious fall off the bone ribs! The mushrooms taste excellent as well! Thanks for sharing!

It took brute strength to bite and pull the meat away from the bone. The flavor was bland.

Last night was the first time I’d ever made ribs (sad, considering I’ve lived my whole life in Texas!). My college-aged daughter, her fiancé, a couple of their friends, and my 25-year-old son ate with us. I was tired, so I cooked dinner, then headed to bed, leaving them to put away leftovers. To my surprise, there were hardly any! I followed the suggestion to bake the ribs for a course hours instead of braising them. I also followed a couple other posted ideas…I doubled the recipe, seasoned the ribs with onion & garlic powder, herb blend, and paprika, baked them tightly covered at 300* F for 2 hours, drained off the fat, then mixed the sauce. I added 1/2 the sauce and baked covered for 30 minutes, then added remaining sauce and finished baking uncovered for about 45 minutes until they were done. I made the sauce from 2 cans cola, 2 cops low carb ketchup, not quite 1/4 cup BBQ sauce, and a couple Tablespoons of honey. I served the ribs with baked beans, broccoli slaw (added a squirt or two of honey to the pre-made dressing, corn on the cob, watermelon, and my daughter brought warm brownies with vanilla ice cream. There are few things that make me as happy as feeding a group of college kids and having no leftovers to put away!!!!!

delicious. I ran out of ginger and used garlic instead. Worked, still pretty good.

4 stars only because of the grease that was left in the dish when finished. I had no cola bev and no ground ginger but I did have ginger beer, I also added 3-4 tbl spoons of creamy honey.

I gave this recipe 5 stars for the method of cooking the ribs, not the sauce. You can use any sauce you want, homemade, or store bought, but make sure to mix it with the coke. These ribs are so tender and if someone didn’t know they weren’t BBQ’d they wouldn’t know. The ribs must be browned first, that is the key. I cooked them in the juices to keep them from drying out. I baked them a couple hours, and then removed the foil, drained them, covered them with straight BBQ sauce, and popped them back in for about half an hour. My son, who had requested them, loved them, and he was expecting BBQ’d ones. I recommend making them in a non-stick pan as they are quite messy, and the sauce can be hard to clean off. We will be making these again, it gets quite cold up here and we don’t always want to go out the use the BBQ.

Had this last night and we all really liked it! Next time I think I will “spice up” the sauce just a little, but overall very good and a keeper for us!

Simple and delicious. Browned mine on a griddle, and baked. Perfect 🙂

My 3 & 4 yr old kids Loved this recipe! They cleaned the bones, and they are both very picky eaters. I dry rubbed before searing with S&P, and I sautéed a chopped onion and added it to the Pepsi/ ketchup mixture. Oh, and I left out the ginger. A definite hit in my home!!