Ribs Fantastic Recipe - Allrecipes.com
Ribs Fantastic Recipe
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Ribs Fantastic

Recipe by  

"This is a simple, yet tasty recipe that uses beef short ribs. The longer cooking time is definitely worth the wait. The sauce is excellent. Serve with baked potato and fresh sweet corn on the cob."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    3 hrs

    3 hrs 30 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place ribs in a baking pan. In a medium bowl, combine brown sugar, ketchup, water, vinegar, lemon juice, celery, onion, salt and pepper. Mix well, then pour over ribs in pan.
  3. Bake in preheated oven for 3 hours, or until tender.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2004

Fantastic is an understatement! These ribs were AWESOME! I was nervous since this was my first try at short ribs in the oven. Whew, I pulled it off without any troubles! Other than leaving out the celery (personal taste) and baking uncovered for the first hour and half ~ then covering with foil during the last hour and half, I followed the recipe step by step! Thanks so much for the great recipe, Dave! It's nice to find such a *winner*!!

Most Helpful Critical Review
Oct 05, 2006

We did not care for this and ended up throwing the majority out. The sauce was on the cloying side and had a very strong ketchup flavor. Sorry.


55 Ratings

Jan 26, 2007

These were great! I used the crockpot and cooked them for 8hr while at work and they fell off the bone tender. Wonderful sauce that I will use for other things I am sure! Super Easy! Thanks!

Aug 09, 2003

This has become a family favorite. My children love the flavor. It is also good over rice.

Feb 06, 2004

Wow Dave!!! Ummmazing ribs, and we thank you for posting your recipe. I ended up purchasing a traditional "Jewish" cut of short ribs, called "Flanken", because a lot of meat markets aren't hip to the cut of short ribs that are served in up-scale restaurants these days. Same rib, just different shape. I made this cold weather dish in the middle of a hot Sherman Oaks, California August, and let me tell you that 3 hungry diners were toasting you tonight. Falling off the bone tender, saucy, meaty, and just plain yummy ribs, resting on top of mashed potatoes. Odd, how I can't even rememember what I served for dessert! Thanks again for posting. Best to you, Jeff

Mar 03, 2008

This is fail proof! The sauce is perfect, the perfect amount of zip! I cooked them uncovered for the first 1.5 hours and then covered for the remaining 1.5 hours. I also had a little sauce left which I used to baste them with after cooking. Thanks so much!

Dec 04, 2009

These were great! I prepared just like the recipe, not altering anything. Very easy and tasty! thanks Dave! Update 12/09: hadn't made these in years, but I found the recipe the other day so I decided to make them again. I used pork ribs instead of beef, and nixed the celery because I was running out the door. Oh my goodness these were heavenly! The meat just falls off the bone and they are so flavorful. Husband and kids absolutely loved them too! Baked at 325, and covered with foil for the last half of cooking time. Thanks again for this wonderful recipe!

Feb 17, 2004

These ribs are fantastic! Sometimes I run out of lemon juice and use fresh squeezed orange juice instead. It still turns out just fine. The flavor of these ribs are just to die for!!!


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  • Calories
  • 1943 kcal
  • 97%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 345 mg
  • 115%
  • Fat
  • 164.6 g
  • 253%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 66.8 g
  • 134%
  • Sodium
  • 912 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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