Best 12 Oven Barbecued Ribs Recipes

MOM'S OVEN-BARBECUED RIBS

Steps:

• Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1-1/2 hours. Uncover; bake 30 minutes longer, basting once.

OVEN-BARBECUED RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange spareribs in a large, lidded roasting pan.
• Mix onion, ketchup, water, celery, vinegar, Worcestershire sauce, sugar, Dijon mustard, and salt in a bowl; pour mixture over spareribs. Cover.
• Bake in the preheated oven for 90 minutes. Uncover and continue to bake until pork is tender and sauce is thickened, about 30 minutes more.

OVEN BARBECUED COUNTRY STYLE BONELESS RIBS

Steps:

• 1. Preheat over to 300 degrees.
• 2. Gather all of your ingredients.
• 3. Place first three ingredients in a bowl and mix until well blended.
• 4. In a 9" x 13" casserole spread about 1/2 cup of the mixture on the bottom.
• 5. Place boneless ribs on top of sauce.
• 6. Spoon and spread remaining sauce over all ribs.
• 7. Cover with foil; place in oven and cook for 3 hours.
• 8. Remove from oven; uncover and cook for an additional 30 minutes.
• 9. Remove from oven. Take ribs out of sauce and keep warm in oven. Put sauce in a skillet and remove as much of the grease from the ribs as you can. Add 1 cup of water and bring to a boil. Reduce sauce until it is thicker in consistency.
• 10. Serve sauce over ribs and rice or pasta.

OVEN-BARBECUED BABY BACK RIBS

Steps:

• Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving with potato salad.
• In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.

OVEN BARBECUED SHORT RIBS

Steps:

• In a large skillet, heat oil. Add garlic and short ribs; brown short ribs well on all sides. Place short ribs in a large casserole; cover with sliced onions.
• Combine remaining ingredients and pour over short ribs. Cover and bake at 350°F for 2 to 2 1/2 hours, or until meat is tender.

WILL DODGE'S OVEN BARBECUED VENISON RIBS

Steps:

• 1. Venison Ribs: Extra step: Boil ribs in water first..and after boiling, one could let the water cool after the boiling part and skim off the fat after in collects on the top. I've done that. I've let them set until the fat coagulates on top and skimmed it off with a pancake spatula. Drain ribs. Beef or Pork ribs:Follow directions below. no need to do extra step.
• 2. In a small bowl, combine all sauce ingredients. Mix well. The sauce does a lot for the meat. In Dutch oven, combine ribs, 2 cups water with 3/4 cups of sauce, reserving remaining sauce. Heat rib mixture to boiling. Reduce heat; cover.
• 3. Simmer until ribs until ribs are tender, about one hour, rearrangeing ribs once or twice.
• 4. Heat oven to 350 degrees. Arrange ribs in roasting pan and brush with sauce. Bake 10 minutes and turn ribs over and brush with more sauce. Bake 10 minutes longer. Serve with remaining sauce.
• 5. "Actually I just dump all the remaining sauce on the second time and let 'em bubble in it. That heats the sauce and one can spoon it into a serving bowl when the bibs are served." "Have plenty of napkins available." "Enjoy...."

OVEN LOVIN' BARBECUED RIBS!

Steps:

• Bring water to a boil.
• Add ribs, one by one; add salt.
• Boil for about 1 hour, making sure the pot doesn't froth over too much! (When I do that, the next time I turn on my stove it smokes and it is stinky!)
• Preheat oven to 350 degrees Fahrenheit.
• Remove ribs from water.
• Place ribs in a 9 by 4 inch glass baking pan.
• Pour the barbecue sauce evenly over the ribs.
• Bake for 20 to 30 minutes.

GABBY GOURMET'S OVEN BARBECUED CHICKEN AND RIBS

Steps:

• In a medium-size Dutch oven-type pan, heat the oil over a medium heat, then add the onion and garlic and saute until onion is transparent.
• Add all of the remaining ingredients, except the chicken and ribs.
• Reduce the heat to low, cover lightly and let the mixture simmer about 30 minutes, stirring occasionally.
• Arrange the chicken and ribs in a shallow baking dish (9 X 13 inch), then pour the cooked sauce over all.
• Bake in a preheated 350º oven for 1 hour.

MOUTH-WATERING OVEN BARBECUED RIBS

Steps:

• Bring ribs to room temperature and wipe clean with damp paper towels.
• Pat dry.
• Preheat oven to 325°F.
• Mix together the rub ingredients and sprinkle over both sides of ribs, rubbing in the mixture as you go (you will have some rub left over).
• Bake the ribs covered for 2 1/2 to 3 hours, and mix together the barbecue sauce, letting it stand while ribs are cooking.
• Remove ribs from the oven and raise oven temperature to 375°F.
• Slather the ribs with barbecue sauce mixture and cook for 30 minutes longer, uncovered.
• Baste with sauce at least once during this cooking period.
• Serve remaining sauce on the side.
• Sauce and rub may be doubled for 4 pounds of ribs.

TRAVELING OVEN-BARBECUED BABY BACK RIBS

Steps:

• Cut the racks of ribs into serving sizes of 2 to 3 ribs. Sprinkle with steak seasoning, and place into a resealable plastic bag; refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix the ketchup, Worcestershire sauce, and honey barbecue sauce in a bowl, and stir to combine. Place the ribs, bone sides down, in a single layer in a large roasting pan. Place slices of onion on the ribs; cover the pan with foil.
• Bake in the preheated oven until ribs are cooked through, about 1 hour. Drain off excess fat.
• Pick the onion slices from the ribs, and place them into the bottom of a slow cooker. Top the ribs in the roasting pan with the barbecue sauce mixture, reserving 1/2 cup. Pour the reserved half-cup of barbecue sauce mix over the onions in the slow cooker, and set the cooker to Low. Return the ribs to the oven and bake until tender, an additional 45 minutes, basting several times with sauce.
• Remove the ribs from the roasting pan and gently place into the slow cooker; pour in sauce. Either serve immediately, or cover the cooker for transporting ribs.

OVEN-BARBECUED RIBS

Steps:

• Place ribs in a single layer in large baking pans. Bake, uncovered, at 350° for 30 minutes. Drain, reserving 1/4 cup drippings. , Turn ribs. Bake 30 minutes longer. Meanwhile, in a saucepan, saute onions and celery in reserved drippings until tender. Stir in the remaining ingredients; bring to a boil., Drain ribs; pour sauce over ribs. Cover and bake for 15 minutes; turn ribs and baste. Bake 15 minutes longer or until tender.

HOT OVEN BARBECUED RIBS

Steps:

• Squeeze juice from lemons into blender or food processor.
• Slice lemon rinds and set aside.
• Add green pepper, onion and celery to blender and puree.
• Transfer mixture to 3-quart saucepan.
• Stir in tomato puree, sugar, hot sauce, red pepper flakes and reserved lemon rinds.
• Simmer covered for 20 minutes.
• Discard rinds (Can be refrigerated for 2 weeks).
• Rub ribs with salt, black pepper, and red pepper flakes in a large glass-baking dish.
• Pour vinegar over ribs.
• Refrigerate covered at least 4 hours or overnight.
• Remove ribs from marinade and place in a shallow roasting pan.
• Roast at 350°F for 1½ hours.
• Increase oven temperature to 400°F.
• Roast for 30 minutes.
• During last 15 minutes of cooking, baste with 2 cups of the barbecue sauce.