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'70s Best Oven-Barbecued Ribs

With the weather cooling off, we're in the kitchen more, hankering for substantial and homey recipes like these oven-roast BBQ ribs, '70s style...yup, with ketchup, brown sugar, chili and Worchestershire, but easy good. Recipe requested by reader C. Rosenbaum who lost it after it ran in the Trib in 1975.

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Makes six servings

  • 5 lbs pork back ribs

  • 1 tsp salt

  • 1/2 tsp freshly ground pepper

  • 1 1/2 cups ketchup

  • 3/4 cup chili sauce

  • 1 1/2 cups water

  • 1/2 cup vinegar

  • 6 Tbsp each Worchestershire sauce & firmly-packed brown sugar

  • 3 Tbsp lemon

  • 1 Tbsp paprika

  • 2 1/4 tsp salt

  • 1 clove garlic crushed

  • 1/4 tsp hot pepper sauce

Instructions
  1. Preheat oven to 450 degrees.
  2. Cut ribs into 3 to 4-rib portions. Rub with salt and pepper. Place on rack in a shallow baking pan and roast at 450 for 30 minutes
  3. While ribs roast, combine remaining ingredients in non-reactive sauce pan. Heat to boiling. Reduce to simmer and simmer 30 minutes.
  4. Remove ribs from oven. Pour off fat. Flip ribs over so they are meaty-side down. Brush generously with sauce. Reduce oven to 300 degrees. Roast ribs for 30 minutes.
  5. Flip ribs and baste with more sauce. Roast another hour, basting every ten minutes or so.
  6. Eat 'em up!

 

The high heat at the start of this recipe crisps and browns the exterior of the ribs first, followed by slow, low-temperature cooking which tenderizes the ribs as they roast in basted barbecue sauce juices. --Monica Kass Rogers

 
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