Sylvia's Ribs Recipe -
Sylvia's Ribs Recipe
  • READY IN 2 hr

Sylvia's Ribs

Recipe by  

"Ooey gooey good! Never a leftover. You can also add finely chopped onions, soy sauce, etc."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    2 hrs


  1. Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
  4. Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.
Kitchen-Friendly View


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2004

A hit! I used country bone in pork ribs. I made the sauce according to direction but I didn't have any steak sauce and used a splash of soy sauce and put a bit more garlic in. The 3 men in my house went ga-ga over this. I thought it might taste a smidgen too ketchupy but the guys absolutely loved it and said I was crazy - lol. This did make a gooey sauce that stuck to the ribs and didn't run off. The meat literally fell away from the bone. We will make this again and again. Thank you for a new family favorite.

Most Helpful Critical Review
Dec 03, 2011

Way too sweet for me.

Jun 05, 2005

I made this with country style boneless ribs. I put them in the crockpot ontop of a layer of vidiala onions. When they were done I transfered them to a baking pan and spread "The Sauce" on both the bottom and tops and baked at 350 for 1/2 hour. Wonderful! I had cut "The Sauce" recipe in 1/2 and still had a ton left. A few days later I made a oven roasted brisket from Paula Deen and served the remaining sauce with it. Dh now will eat it no other way! Will definatly use "The Sauce" when ever we BBQ! Thanks for posting!

May 15, 2004

These are by far the very best ribs I have ever made. The meat falls right off the bone. And the sauce is to die for. I plan on using this sauce for different meats also. I had someof the sauce left over so I brushed it on Chicken breasts. They were just as good as the ribs. It is the sauce that is the real killer in this recipe. I like to just make batches of the sauce and keep it in the fridge for just about any type of meat. Give it a try.

Jan 21, 2006

This was a hit with my family. I had bought a cheaper cut of spare ribs that were ok, next time I'll spend the extra for a better cut and it'll be great. Lots of sauce, I saved it and will use it for something soon. Enjoy:)

Jan 23, 2006

Really good ribs with a tangy/sweet sauce. Makes more than enough sauce. Could probably cut sauce recipe in half. I always add a beer to the water when boiling ribs. Gives it a little extra flavor. Thanks so much!

Nov 24, 2010

This is a great base recipe, but it needs to be changed to suit your taste. I made as stated and it was very good but we thought it had a little too much ketchup. Will make again and experiment with the rations of ingredients!

Aug 06, 2006

This is a keeper recipe! I ran short of ketchup and made it up with BBQ sauce, but it came out fine. We used Sonny's Mild BBQ sauce for a sweet sauce, but the pork came out like Carolina BBQ - tender enough to eat with a fork. We substituted 5 lbs country style pork ribs for the 2 lbs spareribs and still had a smidgen of sauce left (which I will save). Thank you for a wonderful way to cook ribs inside the house. My husband and mother both want me to make this again - frequently.


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  • Calories
  • 998 kcal
  • 50%
  • Carbohydrates
  • 53.6 g
  • 17%
  • Cholesterol
  • 240 mg
  • 80%
  • Fat
  • 60.5 g
  • 93%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 59.4 g
  • 119%
  • Sodium
  • 1643 mg
  • 66%

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

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