Oven Bar-B-Que Ribs

Image 2When I think about ribs, I think of sticky, sweet brown sugar goodness stuck to meat that is falling off the bone. These are not those ribs. Now, that doesn’t mean they aren’t totally delicious in their own right, they are just a different kind of rib…a tangy, lip-smackin’, semi-sweet more grown-up kind of rib.
My mom was a diabetic from the age of 30 and was always very conscientious about the amount of sugar in our food. This recipe does call for the ole standby, ‘catsup’, but compared to its sticky, sweet relative BBQ sauce, these ribs have less sugar with more of a sophisticated flare. From the recipe card I found that these ribs that my mom always cooked were not, in fact, my mom’s recipe. It was my Grandma’s and by the looks of things, she stole it from that ancient text, “Better Homes and Gardens Cookbook”. I’m all about stealing when it comes to recipes. I guess it runs in the family.
I used a little under 3 lbs of ribs for this recipe, since it was just for my friend and me, but there was plenty of sauce (and ribs) to go around. We decided that adding less water to the basting sauce would have made for a thicker coating which we would have preferred, but it did not take away from the delicious tart smack of the dish.

ImageBefore they went in the oven…..

Image 1After they came out!
I also think a fluffy bed of rice would have gone nicely under the ribs when plating. It would soak up the bright lemony tomato barbeque sauce from the ribs.
All in all, this dish was SUPER easy to make. The only real work was basting the ribs every 15 minutes. And don’t even think about cutting that part out. It kept the ribs moist and saucy.

Image 2


Oven Bar-B-Que Ribs

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy


  • 3-4 lbs spareribs
  • 1 lemon, thinly sliced
  • 1 large onion, thinly sliced
  • Basting Sauce:
  • 1 cups catsup
  • 1/3 cups worcestershire sauce
  • 1 tsp chili powder
  • 2 dashes Tobasco
  • 1 1/2 cups water


  1. Cut up ribs into separate pieces and place in glass casserole baking dish.
  2. Roast ribs at 450 degrees for about 30 minutes. 
  3. Drain fat, then top each piece with lemon and onion slices. 
  4. Mix all ingredients in small bowl. Pour sauce over ribs.
  5. Bake at 350 degrees for about 1 1/2 hours. 
  6. Baste every 15 minutes.

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Comments: 4

  1. Jannell January 22, 2013 at 7:14 am

    Sounds delish! Aside from the sticky-sweet sauce was the meat tender, fall-off-the-bone?

    • Holly January 22, 2013 at 10:20 am

      The meat was very tender. Lip-smackin’ and finger-lickin’! It has a more tangy, mellow, tomato BBQ taste.

  2. Ashley January 22, 2013 at 8:57 am

    Nice work! Never made ribs, but I love that they were done in an oven. Good job!

  3. Jill January 22, 2013 at 10:14 am

    Okay…I may not be a fan of ribs, but I am a fan of this post! It almost made me want to attempt this recipe 🙂