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Oven BBQ Ribs

SUBMITTED BY: Clint Wigen PHOTO BY: Jessica

"This is another of my Mom 's old recipes, and I don 't know where she got it. I never wrote it down before, I just made it when the mood struck me, but this is how I do it when I get the urge. As no outdoor grill is necessary, its great in Montana's climate."

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PREP TIME	2 Hrs
COOK TIME	25 Min
READY IN	2 Hrs 25 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (12 fluid ounce) can or bottle beer
1 1/2 cups water
1 tablespoon salt
3 tablespoons vegetable oil
5 pounds pork spareribs
1 tablespoon butter
1 cup thinly sliced onions
2 cloves garlic, pressed
2 (8 ounce) cans diced tomatoes with juice
1 cup ketchup
3 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1/4 teaspoon salt
1/2 tablespoon hot pepper sauce
1 tablespoon white vinegar
1/2 lemon, sliced into rounds

DIRECTIONS

Pour beer and water into a large stock pot. Add salt and stir to dissolve. Bring mixture to a boil over medium high heat.
In a large skillet or frying pan, heat vegetable oil over high heat. Sear ribs on both sides. Place on paper towels to briefly drain. Add seared ribs to the beer/water mixture. Add more water as needed to cover the ribs. Cover pot and simmer for 2 hours.
While the ribs are simmering, melt the butter in a sauce pan and saute the onions and garlic until onions are translucent. Stir in tomatoes, ketchup, molasses, Worcestershire, mustard, salt, hot pepper sauce and vinegar. Bring to a slow boil, stirring constantly. Reduce heat to low and leave it simmering until the ribs are finished.
Preheat oven to 350 degrees F (175 degrees C).
Drain ribs and arrange them in a shallow roasting pan, or pans. Ladle the sauce over the ribs evenly, slice each slice of lemon in half, and distribute the half slices on top of the sauce. Cover with foil loosely, and place in the oven for 15 minutes, and then uncover for the last 10, a total of 25 minutes oven time. Remove rind from lemon slices, discard rind, returning lemon "meat" to sauce on top of the ribs, and serve ribs covering each with sauce on the plate.

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REVIEWS

Reviewed on Jul. 14, 2003 by EMPYR3AL

Unreal, myself and friends indulged in many pounds of these ribs, during a canadian summer... MORE

Reviewed on Mar. 13, 2006 by Alissa

Yum!! I will definitely use this as my rib recipe. I tweaked it quite a bit because I had to... MORE

Reviewed on Mar. 9, 2004 by APPLEBEAR1

I, too, am from Montana, and I was in a pinch. Wow what a great recipe for a bbq craving in... MORE

Reviewed on Jul. 14, 2003 by BIZEEMOM

Very good recipe. I like my sauce a little sweeter so I added some brown sugar to taste. MORE

Reviewed on Jul. 13, 2003 by ANDREA Z

I NEVER DO MY RIBS IN THE OVEN ONLY ON THE BBQ BUT WITH IT BEING SO COLD HERE I DECIDED TO TRY... MORE

Reviewed on Jun. 17, 2003 by DOMER85

This was a great way to prepare ribs. I was lazy and just opened a bottle of bbq sauce and... MORE

Reviewed on Jan. 22, 2007 by Erika

These ribs turned out great! It was the first time I had made ribs, and simmering them in the... MORE

Reviewed on Jul. 13, 2003 by Mama Cass

Very tender (even before 2-1/2 hours cook time), and faster to prepare/cook than some of the... MORE

Reviewed on Mar. 3, 2003 by CANOE 1

this is recipe can be done quicker if you do the ribs in a slow cooker overnight on low for... MORE

Reviewed on Mar. 3, 2003 by RESTOEFF

Simmering the ribs for 2 hours resulted in something more like pulled pork for me rather than... MORE

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