Barbecued Spanish Ribs
Tender barbecued Spanish ribs with a smoky, tangy sauce and flavorful onion topping, perfect for casual gatherings or weekend barbecues with family and friends.
Ingredients
Instructions
- Place the meat in a shallow pan.
- In a bowl, combine salt, pepper, cayenne pepper, paprika, chili powder, catsup, water, and vinegar.
- Pour the sauce mixture over the meat.
- Top with sliced onions.
- Bake at 325°F for 1 hour.
- Turn the meat over.
- Continue baking for 1 hour longer, basting occasionally with the sauce.
Tips & Substitutions
For extra flavor, marinate the ribs overnight in the sauce before baking. You can substitute the catsup with homemade barbecue sauce for a personalized taste. If you prefer a sweeter sauce, add a tablespoon of brown sugar. Adjust the cayenne pepper based on your spice preference. Make sure to baste the ribs well during the second hour for added moisture and flavor.
Serving Suggestions
Serve these barbecued ribs with classic sides like coleslaw, cornbread, or baked beans for a satisfying meal. They also pair beautifully with a refreshing Apricot Cooler to balance the savory flavors. For a complete feast, consider adding a simple green salad or roasted vegetables like Sauteed Squash to round out the plate.
Storage & Reheating
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish covered with foil and warm in a preheated oven at 300°F for about 20-30 minutes. Alternatively, you can reheat them on the grill for a few minutes to regain that smoky flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Spanish Ribs contains roughly 596 calories, with 6g protein, 110g carbohydrates, and 8g fat. It is an excellent source of iron (33% of the Daily Value) and vitamin A (25% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2465mg per serving (107% 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
Can I use a different type of meat for this recipe?
Yes, you can use pork chops or even chicken thighs if preferred. Adjust cooking times accordingly, as chicken may require less time to bake. Ensure the internal temperature reaches 165°F for chicken and 145°F for pork for safe consumption.
Can I make the sauce in advance?
Absolutely! You can prepare the sauce up to a week in advance and store it in the refrigerator. Just give it a good stir before using. This allows the flavors to meld beautifully, enhancing the overall taste of your ribs.
What can I do if the ribs are tough after baking?
If the ribs turn out tough, you can try slow-cooking them for an additional hour or so. Alternatively, cover them with foil to trap steam, which helps tenderize the meat. Basting frequently will also keep them moist during cooking.
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).