Kathleen’s Ribs

Pork Back Ribs in the most delicious BBQ Sauce

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This recipe was given to me by my very dear friend, Kathleen, many moons ago when we worked together at a bank during the day, hung out together most evenings and cooked together often. These ribs were on the menu more times than I can remember. Then husbands and kids came along, new jobs and busy lives happened and although we don’t see each other as much, we have remained really good friends and are in touch often with the wonderful world of technology!  We shared many recipes with each other in those banking days – I’m sure you will see a number of Kathleen’s recipes featured on The Renata Collective as time goes on.

This rib recipe is wonderful.  It has NEVER failed me! The result is a delicious home-made BBQ sauce baked into fall-off-the-bone back ribs. I usually make a lot as leftovers are as good as eating them freshly made and no one has ever said no to taking a doggy bag home when serving them for company! 

The sauce on its own is delicious – I make and keep a jar of this BBQ sauce to have on hand. It’s versatile for other meats:  chicken on the BBQ, veggie burgers…!

Prep time: ½ hour / Cook Time: 2 hours total / Number of Servings: 8 -12 (depending on how many racks you make) 

Ingredients:

  • 2-4 racks of Pork Back Ribs

  • 2 Tbsp Olive Oil

  • 1 medium Onion – diced

  • ¼ cup Lemon Juice

  • 3 Tbsp Brown Sugar (or maple syrup)

  • 2 Tbsp White Vinegar

  • 1 Tbsp Worcestershire sauce

  • 1 Tbsp Yellow Mustard

  • ½ cup Water 

  • 1-2 cup Ketchup (home made or a good quality, preferably organic, one)  

  • Pepper and Salt to taste

How It’s Made:

  • Preheat the oven to 350 degrees.

  • Line a deep rimmed baking pan with foil (makes clean up easier) – prepare additional pans depending on how many racks of ribs you are making. Ideally, you want them in as single layer as possible – one or two ribs on top is ok and if it’s more, make sure when you sauce* that you cover each piece.

Prepare the ribs:

  • Cut off any large amounts of fat, making sure you don’t cut off the meat beneath.

  • Cut the ribs into 2-3 rib portions. Place the pieces into the pan(s).

  • Bake the ribs plain for 30 minutes to cook off some of the fat.

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While the ribs are baking, prepare the BBQ sauce

  • Brown the onions in the oil.

  • Add all the other ingredients, bring to a boil and then turn down the heat and let simmer for 20 minutes.

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After the ribs have baked for 30 minutes:

  • Carefully remove the pan(s) from the oven and pour off as much fat as you can. I have had ribs where there has been a lot to pour off and some where there is little to nothing. They turn out equally delicious.

  • *Spoon the BBQ sauce over the ribs making sure you cover each piece in a generous amount of the sauce.

  • Return the pans to the oven and bake for 30 minutes. After 30 minutes, flip the ribs oven in the pan, spoon sauce from the pan over each piece and return the pan to the oven.

  • Repeat 2 more times until the total sauce cooking time is 1½ hours.

Enjoy!

Serving suggestions:

  • Serve the ribs with baby potatoes, boiled on the stovetop and a crisp green salad.

  • If your oven is large enough, roast some carrots and/or sweet potatoes, drizzled with olive oil, the last ½ hour. Serve alongside the ribs.

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