Best Ever Barbecued Ribs Recipe

Name: Best Ever Barbecued Ribs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs. pork ribs; 1 c. catsup; 1 c. water; 1/4 c. vinegar; 1/2 c. white sugar; 1/2 c. brown sugar; 3 teaspoon salt (less may be used); 1 med. onion, sliced; 2 teaspoon paprika; 1 teaspoon dry mustard; 1 tbsp. Worcestershire sauce

Eats Now Editorial Team · 1351 kcal · Meat & Poultry

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Best Ever Barbecued Ribs Recipe – a delicious recipe with pork ribs, catsup, water, vinegar, white sugar, brown sugar. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

4 lbs. pork ribs
1 c. catsup
1 c. water
1/4 c. vinegar
1/2 c. white sugar
1/2 c. brown sugar
3 teaspoon salt (less may be used)
1 med. onion, sliced
2 teaspoon paprika
1 teaspoon dry mustard
1 tbsp. Worcestershire sauce

1
Brown ribs under broiler or possibly brown in fry pan.
2
Mix other ingredients and bring to boil.
3
Pour over ribs in roaster or possibly 9 x 13 inch baking pan.
4
Bake at 350 degrees for one hour, covered.
5
Baste with liquid once every 15 min.

1351

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lbs. pork ribs, 1 c. catsup, 1 c. water, 1/4 c. vinegar, and more.

Yes, Best Ever Barbecued Ribs Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1351 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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