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Barbequed Pork Ribs

Robbie Rice

"This is an excellent dish for a barbeque party. Make the ribs in advance, and when your guests have arrived, all that's left to do is the grilling. You'll have them wondering how they got so tender and tasty so fast."
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3 h 40 m servings 544 cals
Original recipe yields 10 servings


  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 39.5 g
  • 61%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 939 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place ribs in large skillet or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.
  2. Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours.
  3. Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat. In a blender, combine 1 cup water, vinegar, ketchup, barbeque sauce, and lemon juice. Pour in the melted butter mixture, and puree for 1 minute. Pour into a saucepan, and season to taste with salt and pepper. Bring to a boil, then remove from heat.
  4. Preheat grill for medium-high heat.
  5. Brush grill grate with oil. Grill ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.


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

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Read all reviews 119
  1. 155 Ratings

Most helpful positive review

I've made ribs using this method a couple of times since finding the recipe. I've found that for really tender ribs they need to simmer more than an hour - our best yet were simmered for 2.5 ho...

Most helpful critical review

I have made much better

Most helpful
Most positive
Least positive

I've made ribs using this method a couple of times since finding the recipe. I've found that for really tender ribs they need to simmer more than an hour - our best yet were simmered for 2.5 ho...

These were fantastic. I only made 1 change. Instead of boiling the ribs I wrapped them in foil and baked them in 275 oven for 2 to 2-1/2 hours (until tender). These were the best ribs I have ...

This was our first attempt at ribs and they turned out great. The recipe as written is a little confusing. I think steps 2 and 3 should be reversed. Step 2 says to cover the ribs with sauce when...

Excellent recipe! I do not own a blender, though. I used my food chopper to mince the onions and a whisk to mix the other ingredients. The sauce was just a tad lumpy from the onions, but comp...

These are the best ribs I've had in years. Try using different vinegars such as balsamic or red wine vinegars.

Excellent! Easy to prepare ahead of time. I used boneless pork ribs and they came out great. I wrapped them tightly in foil before putting them on the grill... so they steamed instead of cook...

Made these on the spur of the moment in the oven. My brother came over to visit and said they were, "the best ribs he ever had". What a surprise considering I didn't even have time to marinade...

Very good. Mine were nice and tender - the meat slid right off the bones. I put marinated them for about 3 hours in the sauce before cooking. Speaking of the sauce, I prefer mine a bit swee...

very very good recipe. mad it with big country ribs and turned out delicious