Oven-Baked BBQ Ribs

Name: Oven-Baked BBQ Ribs
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters dark brown sugar; 4 teaspoons dry mustard; 473 milliliters ketchup; 473 milliliters sliced onions; 2 kgs pork spareribs; 4 teaspoons salt; 473 milliliters water; 118 milliliters white vinegar; 59 milliliters Worcestershire sauce

The recipe Oven-Baked BBQ Ribs can be made in approximately 3 hours and 30 minutes. This gluten free and dairy free recipe serves 8. One portion of this dish contains around 36g of protein, 54g of fat, and a total of 772 calories. It works well as a rather cheap main course. This recipe from Allrecipes requires brown sugar, vinegar, ketchup, and water. Oven-Baked BBQ Ribs, Oven Baked BBQ Ribs, and Oven Baked BBQ Ribs are very similar to this recipe.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.

Ingredients you will need

Worcestershire Sauce

Brown Sugar

Ketchup

Mustard

Vinegar

Onion

Water

Ribs

Salt

Equipment you will use

Bowl

Heat a large lightly oiled skillet over medium-high heat.

Equipment you will use

Frying Pan

Add ribs and sear until browned. This may have to be done in several batches.

Ingredients you will need

Ribs

Place ribs in a single layer in two baking pans or casserole dishes.

Ingredients you will need

Ribs

Equipment you will use

Casserole Dish

Baking Pan

Pour half of the sauce over the ribs, reserve remainder.

Ingredients you will need

Sauce

Ribs

Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

Ingredients you will need

Sauce

Meat

Ribs

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

118milliliters

dark brown sugar 4teaspoons

dry mustard 473milliliters

ketchup 473milliliters

sliced onions 2kgs

pork spareribs 4teaspoons

salt 473milliliters

water 118milliliters

white vinegar 59milliliters

Worcestershire sauce

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Barbecue Ribs works really well with Pinot Noir, Shiraz, and Zinfandel. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.