Barbequed Pork Ribs Recipe -
Barbequed Pork Ribs Recipe
  • READY IN 3+ hrs

Barbequed Pork Ribs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    3 hrs 40 mins


  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.
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
Jun 12, 2004

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 hours at a very low simmer and then covered and put in the fridge to cool in the cooking water until we were ready to grill. Also, rather than salting the water I used Adolf's meat tenderizer. While the sauce which accompanies the recipe is good, I've found that we actually prefer our favorite bottled BBQ sauce. It's just as good and much easier. I grill the ribs until heated thorough and then brush on the sauce during the last few minutes to prevent the sauce from burning. These are great for making ahead and require so little effort that they are definately a keeper.

Most Helpful Critical Review
Sep 15, 2010

I have made much better

Jun 16, 2008

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 made.

Jun 29, 2008

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 making the sauce is step 3. ??? A little weird. Anyhow, the ribs were delicious and tender and the sauce is pretty good. Will definitely make again.

Jan 25, 2004

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 completely delicious. My BBQ taste is sweet over tangy. I added about 4 tablespoons of brown sugar just before bringing the sauce to a boil. After the ribs marinated all day, I wrapped them lightly in foil and placed them on the grill until they were hot. I then removed the foil and placed the ribs directly on the grill (don't forget the Pam, especially if adding the sugar to the sauce. Very easy to lose this meat off of the bone!) to 'grill' each side. My VERY picky 11 year old son LOVED the ribs, and my husband said, "I don't think ANYTHING could make these ribs any better!" My favorite thing about the recipe itself, besides the results, is the fact that the ingredients are so basic. They are ingredients that most people already have in the kitchen!

Jan 25, 2004

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

Jan 25, 2004

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 cooked on the outside. Kept them moist.

Jan 25, 2004

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 the ribs.


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  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 144 mg
  • 48%
  • Fat
  • 39.5 g
  • 61%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 29.6 g
  • 59%
  • Sodium
  • 939 mg
  • 38%

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

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