Barbecued Pork Ribs
Tender, smoky barbecued pork ribs infused with rich flavors, perfect for gatherings or family dinners, offering a satisfying blend of smoky barbecue and savory pork.
Ingredients
Instructions
- Place trimmed pork ribs in a large covered casserole.
- Add chopped onion and hot water to the casserole.
- Bake in a 350°F oven or microwave at 50% power until the ribs are tender.
- Drain the cooked ribs.
- Cover the ribs with barbecue sauce and heat until the flavors blend well.
Tips & Substitutions
For extra flavor, marinate the trimmed pork ribs in your favorite barbecue sauce overnight before cooking. If you don't have onion, shallots or leeks can serve as a great substitute. Adjust cooking time based on the thickness of your ribs; thicker cuts may require longer baking. For a smoky flavor, consider adding a few drops of liquid smoke to the cooking water.
Serving Suggestions
Serve the barbecued pork ribs with classic sides like coleslaw, cornbread, or baked beans for a hearty meal. They pair beautifully with a refreshing potato salad or grilled vegetables. You can also add a drizzle of extra barbecue sauce on top just before serving for added flavor.
Storage & Reheating
Store leftover ribs in an airtight container in the refrigerator for up to three days. To reheat, place them in a covered baking dish in the oven at 350°F until warmed through, or microwave them briefly. Adding a splash of water or extra barbecue sauce can help maintain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Pork Ribs contains roughly 57 calories, with 7g protein, 0g carbohydrates, and 3g fat. It is a good source of protein (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the ribs are done cooking?
The ribs are done when they are tender and the meat starts to pull away from the bones. You can also use a meat thermometer to check for an internal temperature of at least 190°F, which ensures the collagen has broken down for that tender texture.
Can I use a different type of meat for this recipe?
Yes, you can substitute pork ribs with other cuts like pork shoulder or chicken thighs. Adjust the cooking time as needed; chicken will cook faster than ribs. Just ensure the meat is tender and reaches safe cooking temperatures.
What type of barbecue sauce is best for this recipe?
The best barbecue sauce depends on your taste preferences. Sweet and tangy sauces complement the rich flavor of the pork, while spicy sauces can add a kick. Consider trying homemade sauces for a personal touch, or browse more American recipes for inspiration.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).