Oven-Barbecued Pork Ribs
Juicy oven-barbequed pork ribs coated in a rich, tangy sauce with chili, brown sugar, and Worcestershire, perfect for gatherings and flavorful family dinners.
Ingredients
Instructions
- Coat a large nonstick skillet with cooking spray.
- Place over medium heat until hot.
- Brown the pork ribs on both sides.
- Add the dry sherry and 1/2 cup water to the skillet.
- Cover, reduce heat, and simmer for 1 1/2 hours.
- Meanwhile, combine the remaining ingredients in a saucepan.
- Simmer, uncovered, over medium heat for 1 hour.
- Transfer the ribs to a 13 x 9 x 2-inch baking dish.
- Pour the sauce over the ribs.
- Bake at 300°F (150°C) for 1 hour.
Tips & Substitutions
For extra flavor, marinate the pork ribs overnight in the dry sherry and Worcestershire sauce. If you prefer a spicier kick, consider adding cayenne pepper to the sauce. Using apple cider vinegar can provide a nice tangy twist instead of regular vinegar. If you run out of brown sugar, you can substitute it with white sugar mixed with a little molasses for a similar taste.
Serving Suggestions
Serve these oven-barbecued pork ribs with classic sides like coleslaw or baked beans for a hearty meal. A fresh green salad pairs nicely, balancing the richness of the ribs. For a fun twist, consider serving them alongside the 'Philly' Miracle Whip Cheese Ball as a starter for a complete gathering.
Storage & Reheating
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the ribs in aluminum foil and place them in a preheated oven at 250°F (120°C) for about 20-30 minutes. This method helps retain moisture and ensures the ribs stay tender.
Nutrition & Diet Analysis (per serving)
Each serving of Oven-Barbecued Pork Ribs contains roughly 388 calories, with 10g protein, 65g carbohydrates, and 5g fat. It is an excellent source of iron (29% of the Daily Value), vitamin C (24% of the Daily Value), and protein (21% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1107mg per serving (48% 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 substitute pork ribs with chicken or even beef ribs. Adjust the cooking time as necessary, as chicken cooks faster than pork. Keep an eye on the internal temperature to ensure it's fully cooked while still being tender.
How can I make the ribs more tender?
To ensure maximum tenderness, slow-cook the ribs at a low temperature. You can also wrap them in foil during baking to trap moisture. Additionally, letting them rest for a few minutes after baking can help redistribute the juices for a more succulent bite.
What can I do if I don't have dry sherry?
If you don't have dry sherry, substitute it with white wine, apple juice, or even broth for a non-alcoholic option. Each substitute will slightly alter the flavor, but they will still add depth to the dish. Adjust the sweetness with a bit of sugar if using juice.
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).