Oven Barbecued Ribs

  Since I really, really do not like to BBQ outdoors, this recipe from the Better Homes and Gardens New Cook Book Gold Souvenir Edition, has always been a favorite of mine. My family likes it quite well and I have been making it for  better than 40 years.
  It is a fairly mild sauce. If you are into hot, you could always add some hot peppers, chilies or even your own favorite sauce. However, this is quite a good sauce, easy to make and worth a try. The lemon slices and onion slices are what make it good.
  Also baking for a half hour first gets some of the fat drained off and the sauce doesn’t burn as easily. 
  We like it with french fries which I do in my electric frying pan. Saves getting out the deep fryer for just a small amount and none of us like them as well baked in the oven.
I do not make them often, too much oil and salt, but good for a treat.
Oven Barbecued Ribs
3 to 4 pounds spare or loin back ribs (I use boneless ribs, more meat, less mess)
1 lemon thinly sliced
1 large onion thinly sliced
Basting Sauce
1 cup catsup
⅓ cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
1 ½ cups water
2 dashes Tabasco Sauce
  Salt ribs; place in shallow roasting pan, meaty side up. Roast at 450°F about 30 minutes. Drain excess fat from pan. Top each piece of ribs with a slice of lemon and a slice of onion.
  Make Basting Sauce; Combine remaining ingredients; bring to a boil.Pour over ribs.
Lower temperature to 350°F; Bake till well done, about 1 ½ hours. If sauce gets too thick, add more water.
Makes 4 servings


  1. I've eaten the recipe at Myrna's over the years...still good after all this time. I think it's the lemon.

  2. Oh, boy...

    Steve is the original Barbeque Kid, Myrna! He's going to LOVE this recipe! (I know I will!)


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